Potato Crusted Roasted Vegetable Pot Pie – Tori Avey’s Weekday Delight

The Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. To learn about what makes a recipe kosher for Passover, click here. To check out the other Passover Potluck recipes, click here.

—

I met Valentina at a Food Bloggers of Los Angeles (FBLA) meeting, and I became an instant fan of her blog Cooking on the Weekends. Valentina’s approach to food never fails to make me smile. She obviously loves what she does, and she puts her whole heart into her cooking. I love that she uses whole, natural ingredients in her kitchen. Valentina’s son was diagnosed with Celiac disease a couple of years ago, which means she is very conscious of the gluten issue. Many of her recipes are gluten free, and the ones that aren’t often have a GF option or modification (for those who need GF recipes, check out my Gluten Free category.)

This is a quintessential Valentina dish. I love how creative she is… it’s like a fabulous twist on potato kugel! A vegetable pie with a latke-style crust? Swoon. It’s gluten free, vegetarian, and pareve, too. Can’t wait to try this one! ~ Tori

—

Valentina says:

I’m so thrilled to be sharing in the Passover Potluck with Tori and all of you — her wonderful, devoted audience!

I’m Valentina, and I spend my weekends in my “kitchen retreat” creating delicious, hearty, comforting food to nourish my family and to share with my readers. My blog is named, appropriately enough: Cooking on the Weekends. Cooking is my art and food is my medium.

As a kid in the 70’s, before my mom had a food processor, I remember many joyous occasions when she and my Aunt would spend hours in the kitchen together making Potato Latkes. And I mean hours! They’d grate and grate potatoes, fry and fry the pancakes, and talk and laugh — a lot! It might have been Hanukkah or just a family gathering — either way, it was always so much fun!

The crust of this savory pie I’m bringing to the Passover Potluck, is more or less a large version of a Potato Latke. It’s filled with an array of roasted, intensely flavored vegetables. The potatoes hold it all together beautifully.

Recommended Products:

Mesh Strainer

Pie Plate

Ceramic Baking Dish

Potato Crusted Roasted Vegetable Pot Pie

A vegetarian pot pie with a gluten free potato crust from Valentina of Cooking on the Weekends. Part of the Passover Potluck series. Kosher for Pesach.

PRINT RECIPE Email Me Recipes

COURSE: Main Course

Kosher Key: Parve

Servings: 8 servings

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Ingredients

Potato Crust Ingredients

• 3 1/2 cups peeled, finely shredded Russet potatoes (about 2 1/4 lbs. potatoes)
• 1/2 cup olive oil
• 1 1/4 teaspoons sea salt
• 3 tablespoons finely chopped fresh marjoram
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons dried thyme
• 1 large egg, lightly beaten
• Freshly ground black pepper

Filling Ingredients

• 2 cups carrots, peeled and cut into 1/2 inch rounds
• 2 cups shallots, peeled and cut into 1 inch pieces
• 2 cups sweet potato, peeled and cut into 1/2 inch pieces
• 1/4 cup + 1 tablespoon olive oil
• 2 cups zucchini, cut into 1/2 inch rounds, then halved
• 2 teaspoons finely minced garlic
• 2 tablespoons finely chopped fresh thyme
• 1/3 cup red wine
• 1/3 cup vegetable stock
• Sea salt and freshly ground black pepper

NOTES

You will also need: large wire mesh strainer, plastic wrap, 10 inch pie plate, 9 x 13 x 3 inch baking or roasting pan

Instructions

• Preheat the oven to 425 degrees F. To make the potato crust: Use a food processor fitted with the fine grater attachment -- or a handheld fine grater -- to grate the potatoes. (The former is much easier!) After the potatoes are grated, add them to a large strainer held over a large bowl. Then use your hands to squeeze as much liquid as possible out of the potatoes. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! 
  
• Add the potatoes to a large mixing bowl with the olive oil, salt, marjoram, rosemary, thyme, egg, and a few turns of pepper. Mix until everything is evenly incorporated. Remove about 1 1/4 cup of this mixture and set it aside in the refrigerator, covered tightly with plastic wrap, pressed down directly on the potatoes -- this will be the top crust of the pie. 
  
  
• Gently press the remaining potato mixture into a 10 inch pie plate, covering the bottom and sides evenly.
  
  
• If it seems any excess moisture has collected, use a paper towel to press down gently on the top surface. 
  
  
• Place the filled pie plate in the preheated oven for about 20 minutes -- the edges should be beginning to brown. Now reduce the heat to 350 degrees F and continue cooking for about another 10 minutes, until the bottom is only slightly golden brown or dry. 

  Remove the crust from the oven and turn the heat up to 475 degrees F.
  
• To make the filling: add the carrots, shallots and sweet potato to a 9 x 13 x 3 inch baking or roasting pan. Toss them with 1/4 cup of the olive oil and sprinkle with salt and pepper. Place this in the preheated oven and roast until all of the vegetables are tender and nicely browned, about 45 minutes. Stir the vegetables every 15 minutes or so. (The sweet potato will become mushy -- and that's what we want, as it will cause the filling of the pie to thicken!)
  
  
• Add the zucchini, garlic and thyme to the roasting pan and mix to combine. Then return the pan to the oven for another 15 minutes, to soften the zucchini. Reduce the oven heat to 400 degrees F.
  
  
• Pour the wine and vegetable stock over the roasted vegetables. Use a wooden deglazing spatula to incorporate the liquid into the vegetables and to scrape off any caramelized bits that are stuck to the bottom of the pan. (These bits are part of what make this so delicious!)
  
  
• Season with salt and pepper to taste and carefully pour the mixture into the prepared potato crust. 
  
  
• Remove the reserved potato mixture from the refrigerator, and if necessary, squeeze it again with your hands to remove any excess liquid. Then evenly distribute it across the top of the pie. Drizzle with the remaining 1 tbsp of olive oil and sprinkle with a bit of salt and pepper. Try to seal the potatoes on the top of the pie with the precooked edges along the top rim. Don't worry if the there are areas where the vegetables show through.
  
  
• Place the pie in the oven and bake until the top crust becomes golden brown, about 20 minutes. If it hasn't become brown and crisp, place it under the broiler for about a minute.
  
  
• Let the pie rest for at least 45 minutes before serving.
  
  

Nutrition

Nutrition Facts

Potato Crusted Roasted Vegetable Pot Pie

Amount Per Serving

Calories 246 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 23mg8%

Sodium 459mg20%

Potassium 616mg18%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 4g4%

Protein 3g6%

Vitamin A 10270IU205%

Vitamin C 15.3mg19%

Calcium 53mg5%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

tried this recipe?
Let us know in the comments!