Roasted Vegetable Pie

If there is a piecrust on top and a piecrust on bottom, it rarely matters what is in between, especially when my wife is the one doing the cooking. I make no exception for this vegetable pie.

Back when we were getting strange vegetables in a box every other week from the community-supported farm, my wife would often make recipes like this. They usually involved funny-sounding vegetables such as “bok choy” and “kohlrabi”. This recipe really helped us get back to our roots.

Roasted Vegetable Pie

Roasted Vegetable Pie

from Family Circle magazine, March 2010


  • 1 small cauliflower, cut into florets, about 4 cups
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into ½-inch pieces
  • 1 cup baby carrots [pssst: normal carrots cut to the size of baby carrots work just as well]
  • 1 sweet red pepper, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup vegetable broth [I suspect chicken broth would make it even better, but I don’t want to offend the vegetarians]
  • 1 tablespoon cornstarch
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • 2 tablespoons plain bread crumbs
  • 1 package (15 ounces) refrigerated rolled piecrusts [though you are allowed to make your own crusts if you want to go the extra mile]
  • 2 tablespoons grated Parmesan cheese
  • 1 egg beaten with 1 tablespoon water [you really only need a little bit of this, so if you can figure out how to crack just half an egg, please let me know]


Heat oven to 450℉. Line a large baking pan with aluminum foil.

In a large bowl, add cauliflower, squash, parsnips, carrots, and red pepper. Toss with olive oil and ¼ teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450℉ for 30 minutes, stirring after 15 minutes.

Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano, and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

Fit one of the piecrusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of the cheese over the bottom. Spoon in vegetable mixture and sprinkle with remaining 1 tablespoon cheese. Place the second piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.

Bake at 450℉ for 15 minutes. Lower heat to 425℉ and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing and, um, devouring.


2 thoughts on “Roasted Vegetable Pie

  1. My daughter made this for Thanksgiving and it was DELICIOUS. She left out the turnips and I suggested fennel and a bit of dried sage. She had to start making two at a time because the meat eaters loved it, too. Thank you so much for posting this delicious recipe! It really brought our family together more often.

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