Roasted Root Vegetable Pie

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Yield: 1 pie, 8 servings

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A savory pie crust redolent of herbs, and a rich potato and vegetable filling that showcases fall's harvest of sweet root vegetables. This pie can also be frozen before baking, so making an extra will give you a quick meal any time of year.

Roasted Root Vegetable Pie

star rating (8) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: 1 pie, 8 servings
Published: 10/26/2011


Savory crust

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh herbs (thyme, parsley, chives)
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup cream cheese, chilled and diced
  • 1 to 2 tablespoons milk, as needed

Filling vegetables

  • 2 1/2 cups pearl onions
  • 1 cup peeled, diced winter squash
  • 2 cups peeled, diced rutebaga
  • 1 cup peeled diced white turnip
  • 1 cup peeled, diced parsnips
  • 1 cup diced leeks, washed and drained
  • 2 cups peeled, diced celery root
  • 2 cups sliced mushrooms
  • 2 to 3 tablespoons olive or vegetable oil
  • salt and pepper to taste

Potato filling binder

  • 2 medium baking potatoes
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon dried thyme
  • 1/2 to 1 teaspoon salt

Tips from our bakers

  • Want to go gluten free? Switch out the savory herb crust for your favorite gluten free crust recipe. You can even bake the filling as a casserole and go crustless.


1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.

2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.

3) To roast the vegetables for the filling. Preheat the oven to 425F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.

4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.

5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.

6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.

7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.

8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400F oven for 15 minutes. Reduce the heat to 350F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.

9) If you have frozen the pie, you can bake it directly from the freezer at 350F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.


  • star rating 11/22/2012
  • char from milwaukee, WI
  • Simple and delicious.. I added beets- a mistake - turned everything pink. but wonderful all the same!
  • star rating 11/18/2012
  • nmspradling from KAF Community
  • I have had great success with substituting the potatoes for sweet potatoes in the filling. I've made this on a number of occasions and everyone who has tried it has loved it.
  • star rating 12/28/2011
  • Char H from Milwaukee WI
  • Amazing- even got our non veggie eaters to ty it, and they came back for seconds. Tons of prep, but well worth it, and can be prepped well in advance of actual baking. The crust was a little heavy, but I misread the amount of lour in the recipe, This one goes in the permanent file!
  • star rating 11/25/2011
  • Joseph_Lesley from KAF Community
  • The pie went over quite well at Thanksgiving and the leftovers were even better for breakfast. One friend suggested rosemary might be a good addition to the filling.
  • star rating 11/21/2011
  • mjanemartin from KAF Community
  • I agree with the previous reviewer. It was very dry. The picture showed some kind of sauce/gravy but gave no recipe for it or suggestions what might go with it. It definitely needs something. I think a top crust would benefit it maybe, making it more like a pot pie. A lot of work and no one finished their first serving, let alone asked for seconds.
    I am sorry that you were disappointed with this recipe. A bechamel sauce would be a great addition to this pie. Adding a bit of gravy made with a vegetable or mushroom stock would also be great. ~Amy
  • star rating 11/16/2011
  • marjiewatson from KAF Community
  • The flavors were good, but mine was a little on the dry side. I baked the potatoes as suggested in the blog, but I think doing so robbed them of moisture. With all the peeling, dicing, and pastry-making, this dish was a lot of work considering what you end up with. For my tastes, the pie was lacking something. I wonder if folding a cup of sour cream into the filling would improve it.
  • star rating 11/15/2011
  • scbrosnan from KAF Community
  • Let me say first this pie is worth the time it takes to make. It is wonderful and reheated (not microwave) it is even better. My suggestion is because of the prep time involved that you roast extra vegetables for another use and the herb crust is hearty and a perfect container for the roasted vegetables. I used the total quantity of vegetables except I left out the celery root and included brussel sprouts and fennel, both which were a nice addition. Don?t skimp on the amount of pearl onions and to easily peel them drop in boiled water for a few minutes. I think the addition of carrots would be nice. This is a perfect fall/winter recipe that can be altered based on seasonal vegetables available. It can be served with a nice crisp salad or as a side-dish to a protein. Hope you will try; you won?t be disappointed.
  • star rating 11/11/2011
  • beepeople161 from KAF Community
  • This was a great fall recipe and I really liked the crust; It was a bit labor intensive to do all the prep work but doubling the recipe to make 2 pies will save time later.I added some other herbs and spices to the crust as well as to the vegetables; I did not use rutabaga but added some extra turnips and butternut squash and some onion; I doubled the recipe and put one in the freezer to bake at a later date.

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