Not only does this pie celebrate all things winter harvest, but it is beautiful and hearty and so very tasty!
I used my go to spelt cream cheese pastry dough for a pie crust but I omitted the sugar and added 2 tbsp of dried herbs: oregano, sage, parsley and thyme. This dough is so easy to work with, on a floured countertop roll it out to about 1/4″ thick, and as circular as you can, then slump it into a medium spring form pan, don;t push it in, just drape it and pat it. I cut all the extra dough off from the top of the deep pan and re-rolled it out to cut out some hearts to decorate the top with. Keep pie crust covered and in the fridge until your veggie filling is ready to use.
For the root pie filling: start by roasting what ever veggies you have in your pantry (6-8 cups worth) I used:
1 yellow onion
6 cloves of garlic
2 celery stocks
1 acorn squash
about 3 medium potatoes
2/3 of a small pumpkin
drizzle the lot in olive oil and season with S+P, chilli flakes, and the same herbs used in the pie crust dough.
Bake until nicely roasted (about 35 minutes at 375)
In a large bowl mash together all the roast veggies and add:
1 tbsp paprika
1 handful fresh parsley
2 handfuls of kale chopped into 1″ bits
and 2 cups left over pumpkin cheese sauce from pumpkin parmesan penne dish, you can always make a sinple roux or cheese sauce as a substitution for this. Alternatively you could mash just the potatoes seperatly with some milk and butter then mix in the other veggies to the mash.
* leave some veggies chunky, you don’t want a homogenous blend for such a rustic dish.
Gently spoon veggie mix into pie crust, then push the extra edge dough down to create some lazy folds, decorate with cut crust shapes and brush the dough with a 1 egg + a drip of water wash.
Bake at 400 for 15 minutes, then reduce the heat to 350 and bake for another 20-30 minutes.
Umm this is serious Yumm.