Potato Crusted Roasted Vegetable Pot Pie

The Shiksa’s 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.

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Potato Crusted Roasted Vegetable Pot Pie

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 tsp sea salt
  • 3 tbsp finely chopped fresh marjoram
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp dry 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 tbsp olive oil
  • 2 cups zucchini, cut into 1/2 inch rounds, then halved
  • 2 tsp finely minced garlic
  • 2 tbsp finely chopped fresh thyme
  • 1/3 cup red wine
  • 1/3 cup vegetable stock
  • Sea salt and freshly ground black pepper

You will also need

  • large wire mesh strainer, plastic wrap, 10 inch pie plate, 9 x 13 x 3 inch baking or roasting pan
Total Time: 2 Hours 45 Minutes
Servings: 8
Kosher Key: Pareve
  • 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.

Comments (49)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This looks SO yummy! I can’t wait to try this! Since I’m expecting 25 people ar my Seder, is it possible to make this in a 9×13 pan ? Or is it better to make several in pie dishes?

    1. Hi Barbara! Yes! You can make this in a 9 X 13-inch pan — however, I would not add the crust to the sides of the pan. Just do a bottom and top layer. Enjoy & so happy to meet you on Tori’s site! 😀

  2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Wow! This is not only a great gluten free option – it’s a great dish regardless! I love the idea of a shredded potato crust AND roasted veggies. Delicious!

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This looks so delicious, I might just make this for Shabbat dinner. Making my shopping list now…
    Thank you for all the wonderful recipes you share with us!!

  4. This looks really fun and I will try this but not necessarily on pesach. In our house we don’t use herbs/spices other than salt on pesach. Do you think it would taste good with just the vegetables, potatoes, and salt.

    1. Hi Faye! No, the bottom crust should not be difficult to cut. The potatoes on the bottom of the pie plate become tender, but not crisp, like the potatoes along the top edges of the sides. Enjoy!

  5. This is a fabulously unique dish. I’ve never seen anything close to like it. I love the step by step photos, but most of all I love that this recipe comes from a place of beautiful memories. My mom and my aunt laughing in the kitchen are some or my fondest memories of my childhood. :)

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This looks yummy. I’m looking for a veggie main dish for my seder (I have both a meat and a veggie one to serve my guests). Oddly, one of the non-Jewish guests was saying she’d love if I could fit latkes into the meal and this appears.

    I wonder if there is a reason for all the oil? It appears you are using it just to brown the potatoes and veggies. Is there some reason I can’t cut this down to say 1 tbl on each? I need to watch my weight and this would help make this recipe a lot more healthy.

    1. Aly, I will let Valentina answer this one– but my guess is, you would not want to cut down the oil much. I’ve tried lightening up dishes like this before (ex- potato kugel) by using less oil, and the grated potatoes inevitably turn out dry and unappetizing. It’s healthy oil, at least– olive oil is one of the best there is– and it only works out to be about 1 1/2 tbsp of oil per serving. But, I will give Valentina the final word, since it’s her recipe and I haven’t actually tried it myself. I’m sure she’ll answer you soon. Hope you have a terrific Seder!

    2. Hi Aly! So happy you’ll be trying this for your seder! The oil in the grated potatoes helps brown them and hold them together, along with the egg. And in roasting the veggies, you won’t get the caramelization (all the browning and natural sweetness that comes out during the cooking process), without the oil. That said, you can certainly try lightening it a bit with the veggies, just be sure to use enough to coat them. And as Tori said, olive oil is a healthy oil. Have a lovely weekend and happy cooking!

    3. I am drooling, this recipe is a must!

      As for using less oil. I always cut my oil down but virgin olive oil will create the crust and otherwise it will be mushy,,,in my opinion. T
      If you are watching your weight, make real food, just have a smaller piece, as stated by the weight Guru Richard Simmons.

  7. This recipe looks perfect for me. It’ll be a big switch from the potato kugel that we have every Pesach and fulfills my meatless need for Good Friday since I’m Catholic and willing to go vegetarian on that meatless day. I know my mother in law will enjoy it too. Do you know how far in advance I can make this in the day before baking and serving?

  8. Having a large crowd and need to prepare in advance. Possible to undercook, freeze and reheat before serving or will it lose its crispness?

  9. Hi Carole, I have never frozen before, but my best guess would be to cook it completely, cool it completely, and then freeze it, wrapped very well in plastic wrap. Defrost at least 24 hours in advance in the fridge and then reheat it in oven. Enjoy! ~Valentina

  10. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Hi Valentina! Your recipe sounds wonderful! I am making a sweet potato and cranberry dish and I was wondering if you could suggest another vegetable to use in your recipe instead of the sweet potatoes, so we don’t have two dishes with the same vegetable. Thanks!

  11. Hi Vivian, you could use another potato if you’d like — such as Yukon Gold or Russet. Whichever you use, the potato in this dish really acts as a thickener, and turns into a creamy purée. The (yellow) sweet potato is nice because it does this while adding sweetness. Enjoy your meal! :-)

  12. I don’t have much time to prep and cook as I’m working all week what do you think of using frozen shredded potatoes and per cut veggies from grocer or salad bar?

  13. Hi Joan, pre cut veggies will be ok, but I worry a little about the frozen potatoes — the moisture content may be very high. I think they could be ok if you thaw them completely and then squeeze them out to get rid of any excess liquid. Happy cooking! :-)

  14. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Would it be possible to bake the bottom crust and the roasted veggies the day ahead and refrigerate? And then prepare the top crust the day of and put it all together and bake it? This recipe looks AMAZING!

    1. Hi Barb, yes I think it would work to bake the bottom crust and roast the veggies a day ahead. Bring it all to room temperature and warm it in the oven before doing the top crust. And if you do make the top of the crust the following day, be sure to grate the potatoes that day, and not before.
      If you like mushrooms they would be delicious instead of the zucchini. Enjoy! :-)

  15. I am definitely going to make this for the first nite. However, I am going to take some liberties and make it in a larger baking dish to feed my crowd of 15!

  16. My pie pans are a bit skimpy, 9″ shallow pans, would this work in a springform pan? Or would it fall apart one you take it out of the pan? Otherwise I can do in a larger baking dish. Thanks.

  17. 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.

    1. 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! :-)

  18. 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?

  19. 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!

  20. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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.

  21. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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.

  22. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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.

  23. 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!

  24. 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.

  25. 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.

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