Leftover Roast Vegetable Pie

My grandmother never let anything go to waste, and this pie carries her practical spirit forward. I stumbled upon this approach during a particularly cold January when my fridge was crowded with containers of roasted vegetables from Sunday dinners throughout the month. The first time I served it, my skeptical roommate went back for thirds and asked when I'd planned such an elaborate meal.

Last winter, after hosting my first proper dinner party, I faced a mountain of roasted root vegetables that nobody had touched. Instead of reheating them for the fourth time, I threw together this improvised pie, and now my friends actually request the leftovers version more than the original roast.

Ingredients

• 3-4 cups leftover roasted vegetables: Any combination works wonderfully, though I've found that sweet potatoes and parsnips add natural sweetness that balances beautifully with the savory herbs.
• 1 tablespoon olive oil: The foundation for building flavor in your sauce base.
• 1 medium onion, diced: Don't rush this step—properly softened onions add depth that makes the filling taste like it simmered for hours.
• 2 cloves garlic, minced: Add this only after your onions have softened, otherwise it might burn and turn bitter.
• 1 teaspoon dried thyme or rosemary: Fresh herbs work beautifully too, but dried actually distribute more evenly through the creamy sauce.
• 3 tablespoons all-purpose flour: This creates the silky thickened base that holds everything together—don't skip it or your filling will be soupy.
• 1 cup vegetable stock: Homemade stock adds wonderful depth, but a good quality store-bought version works perfectly fine.
• ½ cup heavy cream: Coconut cream makes an excellent plant-based alternative if you need this to be vegan.
• Salt and pepper, to taste: Remember your leftover vegetables were already seasoned, so taste before adding more salt.
• 1 sheet puff pastry: Keep it cold until you're ready to use it—warm pastry becomes frustratingly sticky and hard to work with.
• 1 egg, beaten: For that gorgeous golden finish, though plant-based milk works for a vegan version.

Instructions

Preheat your oven to 400°F (200°C):

While it heats, clear your workspace and gather all your ingredients so everything flows smoothly once you start cooking.

Sauté the aromatics:

Heat the olive oil in a large skillet over medium heat, add your diced onion, and cook for 4–5 minutes until it's soft and translucent. Add the garlic for just 1 minute until fragrant.

Build your sauce base:

Stir in the flour and cook for 1 minute, constantly stirring so it doesn't stick to the bottom of your pan.

Create the creamy filling:

Gradually pour in the vegetable stock while stirring vigorously to prevent any lumps from forming. Add the cream and dried herbs, then let everything simmer for 2–3 minutes until slightly thickened.

Combine with the vegetables:

Add your leftover roast vegetables and stir gently to coat everything in the sauce. Let it cook for another 2–3 minutes, then season carefully with salt and pepper.

Transfer to your baking dish:

Pour the filling into a 9-inch pie dish or any similar baking dish you have on hand.

Top with pastry:

Roll out your puff pastry to fit the dish, drape it over the filling, and trim any excess around the edges. Press the edges to seal and cut a few small slits in the top to let steam escape during baking.

Add the golden finish:

Brush the pastry with beaten egg, or skip this step if you're making a vegan version.

Bake until golden:

Bake for 25–30 minutes until the pastry is deeply golden brown and crisp. Let it cool for 5 minutes before serving—this resting period helps the filling set slightly.

Save

This pie has become my go-to for bringing comfort to friends who need it most. There's something about the transformation of humble leftovers into a golden, bubbling masterpiece that feels like a small act of magic in the kitchen.

Make It Your Own

I've learned that almost any cooked vegetable works beautifully here. Sometimes I add a handful of frozen peas or corn for pops of sweetness, or leftover cooked lentils to make it more substantial. The beauty lies in adapting to what you have.

Perfect Pairings

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. In winter, I love serving it alongside steamed greens with a squeeze of lemon, though simple roasted potatoes never disappoint either.

Make-Ahead Magic

You can assemble the entire pie up to a day in advance and keep it refrigerated until you're ready to bake. The pastry actually benefits from this chilling time, becoming even flakier in the oven. If baking from cold, add 5–10 minutes to your baking time.

• Individual portions freeze beautifully for those nights when cooking feels impossible
• Reheat frozen portions at 350°F (175°C) for about 20 minutes until hot throughout
• The pastry won't be quite as crisp after freezing, but the filling remains just as comforting

Save

Some of the best meals come from making do with what we have. This pie reminds me that creativity in the kitchen often yields the most satisfying results.

Recipe Q&A

→ What vegetables work best in this pie?

Root vegetables like carrots, parsnips, and potatoes hold their texture beautifully. Brussels sprouts, bell peppers, and sweet potatoes also add wonderful flavor and color. Avoid vegetables that release excessive water when cooked, like zucchini or tomatoes, as they can make the filling soggy.

→ Can I make this pie ahead of time?

Assemble the entire pie up to 24 hours in advance and refrigerate unbaked. When ready to serve, bake for an additional 5-10 minutes to ensure the filling is piping hot throughout. The pastry will still achieve that perfect golden crust.

→ How do I prevent a soggy bottom crust?

The key is thickening your filling properly with flour and allowing it to simmer until slightly thickened before adding to the dish. Also, ensure your vegetables aren't overly wet before combining them with the sauce. Preheating the baking dish can help create an immediate seal on the bottom pastry.

→ Can I freeze this pie?

Freeze unbaked for up to 3 months, wrapped tightly in foil and plastic. Bake from frozen, adding 15-20 minutes to the baking time. Alternatively, bake completely, cool, wrap well, and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.

→ What can I serve with roast vegetable pie?

A crisp green salad with vinaigrette cuts through the richness. Steamed greens like broccoli or green beans add freshness and nutrients. Gravy on the side enhances the comfort food experience. For a heartier meal, serve with roasted potatoes or crusty bread to soak up the creamy filling.

→ How do I make this vegan?

Substitute heavy cream with full-fat coconut cream, cashew cream, or oat cream. Use vegan puff pastry—most store-bought brands are accidentally vegan, but always check labels. Omit the egg wash or brush with plant milk mixed with maple syrup for that golden finish.