
Double Decker Roast Vegetable Pie
This double decker pie makes the most of the seasonal root vegetables for a beautifully colourful side dish. Whilst it takes a while to cook, with two stints in the oven, the hands on preparation time is actually minimal. You can adjust your preferred saltiness to taste.
Recipe Tester Feedback: "This was a very simple and delicious recipe, a great way of hiding vegies - my girls just loved the colours of it!" - Claire
No: Gluten / Dairy / Nuts
Contains: Egg
*Variations: Can be made without Egg
Preparation Time 20 minutes
Cooking Time 1 hour 40 minutes
Serves 8
Can be frozen
Ingredients
- potato - 800g, in 2cm cubes
- beetroot - 400g, peeled and in 2cm cubes
- pumpkin - 400g, peeled and in 2cm cubes
- olive oil
- salt
- eggs - 2 (*see Notes)
- dried thyme - 1 tsp (can use fresh)
- salt - 1/2 - 1 tsp to taste
Method
- Preheat oven to 180C and line 2 baking trays with baking paper. You will leave the oven on 180C throughout the whole cooking process.
- Add potato pieces (400g only) and beetroot pieces (400g) to the prepared tray. Drizzle with olive oil and sprinkle with salt. Transfer to the oven. Set a kitchen timer for 1 hour.
- Add remaining potato pieces (400g) and pumpkin pieces (400g) to the second tray prepared with baking paper. Drizzle with olive oil and sprinkle with salt. Transfer to the oven.
- While the vegetables are in the oven line the base and sides of your circular springform pan.
- Once the timer goes off, remove the beetroot tray from the oven and leave the pumpkin tray to continue cooking. Pierce the potato and beetroot with a fork to ensure it is cooked through.
- Add the roasted beetroot and potato to the bowl with an egg (1 only), thyme (1/2 tsp only) and salt (1/2-1 tsp) to taste. Blend Speed 5 / 10 seconds.
- Insert whisk attachment. Program 1 minute / Speed 4.
- Pour beetroot mixture into the prepared springform pan and transfer to the oven.
- Remove baking tray with pumpkin and potato. Pierce the potato and pumpkin with a fork to ensure it is cooked through.
- To a clean dry bowl add the pumpkin and potato pieces with remaining egg (1), thyme (1/2 tsp) and salt (1/2-1 tsp) to taste. Blend Speed 5 / 10 seconds.
- Insert whisk attachment. Program 1 minute / Speed 4.
- Pour pumpkin mixture into the prepared springform tin, on top of the beetroot mixture, and transfer to the oven. Set a timer for 40 minutes.
- Once cooked, allow to sit for 10 minutes before removing from the pan and serving.
Note: If you need to make this without egg, we have successfully used 40g of milk in lieu. It should be noted, however, that it doesn't hold together as well when slicing.
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