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.
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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
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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.
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Potato Crusted Roasted Vegetable Pot Pie
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
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
This looks wonderful. Do you know if it could be made ahead of time ?
I made this a few days ago. I chose to roast carrots, zucchini, onion, garlic, and cauliflower (in place of sweet potatoes, which I hate) The top seemed to have taken far longer to cook than was indicated. The bottom did come out crispy and a bit hard to cut. The flavor though, was awesome. It was absolutely delicious.
Thought you’d like to know about a variation I made last night for a non-Pesachdich vegetarian meal (the original recipe was a huge hit at Pesach).
I used all of the same vegetables and prepared them according to directions. The big difference was that I substituted Indian spices for the Mediterranean ones (approx 1 tsp. crushed coriander seeds, 1 tsp curry powder, 1 tsp ground cumin, 1/2 tsp garam masala) and instead of red wine and vegetable broth, I substituted white wine and coconut milk.
I also baked it in a pie crust (didn’t have time – or the potatoes to make the potato crust, so I made a quick “galette” type pate brisee and added fresh cilantro to the crust — but I think any type of frozen or home-made non-sweet pie shell would work fine).
My guests went nuts (and come to think of it — I’ll probably add some pine nuts to the next iteration!). Thanks for a terrific (and adaptable) recipe.
This was by far the best recipe for pessach I discovered this year. Even it took me more than 3 hours to make, the look in my mothers eyes when she tasted it was worth it. Thank you so much for sharing this delicacy with us and, with that, somehow being part of a very special seder.
Pessach kasher ve chag same’ach!
I made this for the first seder. It was amazing and I am going to make it again. There was a lot of food but this pie was GONE very quickly. I used pre shredded potato from the store to save some time and it was perfect. I have a feeling this is going to become a favorite year round recipe for this vegetarian.
I made this for dinner yesterday and it was so delicious. It is kind of a nice break from all the matzo meal being used. It took a long time to make, with cutting up all the veggies. I think i would use other veggies in addition to the ones mentioned such as rutabaga. I would also suggest chopping up all the veggies the day before to cut down on preparing this recipe. I would definitely make it again even if it wasn’t passover.
Update: I made this today and here are the amounts I used:
6 carrots,
4 shallots (but mine were HUGE; I think 8 is more accurate,
1 large sweet potato,
2-3 small zucchini, and
3-4 cloves of garlic.
I have a kitchen scale, and the 2 cups of prepped carrots, shallots, sweet potato and zucchini were each about 9-10 oz.
As for keeping the grated potatoes from turning brown, you can keep them submerged in water in the frig, and then squeeze them out just before you put them on the pie. But why bother? The point is to brown them in the oven anyway!
This was delicious by the way! I served it with sour cream – that was a nice foil to the savory veggies and of course tasted great with the crispy potato.
Hi Rachel! I’m thrilled you made this! Three times! Yay!
As for the browning of the potatoes — grate and remove excess liquid as close to the time you’ll make the crust as possible! For the top of the crust, you can try covering them with plastic, directly on the potatoes. If you’re not happy with these results, you can grate the top portion of the potatoes when you need them (but it won’t be as time efficient). Hope this helps! Happy Passover!
I made this three times this past week! Everyone loved it! I was unable to keep my potatoes from turning an ugly dark brown. t did not affect the flavor, because I handed this recipe out to several people, but was wondering how you keep yours so light..any trick I missed?
…you can also use a splash of lemon against the browning. Old advice by my bobeshi. 🙂
I was just wondering if someone could post equivalent numbers of vegetables. I know, for example, that 2 cups of sliced carrots are about 6; but 2 cups of shallots (!), zucchini, sweet potatoes – it would be helpful to know how much in actual vegetables this is.
Hi Elle — this is a bit tricky because all potaotes and zucchini are different sizes and weights. Here are my guesses based on “average” sizes of these veggies: 2 cups shallots is approx 8 to 10 whole shallots, 2 cups zucchini is approx 2 to 3 whole zucchini. Hope this helps! 🙂