Leftover Roast Vegetable Pie (Printable)

Transform leftover roasted vegetables into a golden-crusted comfort pie with creamy herb sauce.

# What You Need:

→ Leftover Roast Vegetables

01 - 3–4 cups assorted leftover roasted vegetables (carrots, parsnips, potatoes, sweet potatoes, Brussels sprouts, bell peppers)

→ Pie Filling

02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried thyme or rosemary
06 - 3 tablespoons all-purpose flour
07 - 1 cup vegetable stock
08 - ½ cup heavy cream or plant-based cream
09 - Salt and pepper to taste

→ For the Crust

10 - 1 sheet puff pastry (store-bought, thawed if frozen)
11 - 1 egg, beaten (for egg wash; omit for vegan)

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Add the garlic and cook for 1 minute.
03 - Stir in the flour and cook for 1 minute, stirring constantly to cook out the raw flour taste.
04 - Gradually pour in the vegetable stock, stirring constantly to avoid lumps. Add the cream and dried herbs. Simmer until slightly thickened, about 2–3 minutes.
05 - Add the leftover roast vegetables. Stir to combine and cook for another 2–3 minutes. Season with salt and pepper to taste.
06 - Transfer the filling to a 9-inch (23 cm) pie dish or baking dish.
07 - Roll out the puff pastry to fit the dish. Drape the pastry over the filling, trimming any excess. Press the edges to seal and cut a few small slits in the top to allow steam to escape.
08 - Brush the pastry with beaten egg for a golden finish (skip this step for a vegan version).
09 - Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
10 - Let cool for 5 minutes before serving to allow the filling to set.

# Expert Tips:

01 -
  • Turns what might become food waste into a meal that tastes even better than the original dinner
  • The creamy herb filling brings all those roasted flavors together in ways that feel intentional rather than leftover
  • Comes together so quickly you can have it in the oven before anyone asks whats for dinner
02 -
  • Cold filling creates soggy pastry so make sure your vegetable mixture is still warm when you assemble the pie
  • Do not skip the vents in the pastry—trapped steam will make the top puff unevenly and could cause burst seams during baking
  • The filling should be thick enough to hold its shape but still pourable—too thin and it will bubble over, too thick and it will not coat the vegetables properly
03 -
  • If your roast vegetables are heavily seasoned, taste the filling before adding more salt—the seasoning from the original roast often carries through beautifully
  • Freeze the assembled pie before baking for up to one month—bake from frozen at 400°F for 40–45 minutes

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