Christmas Vegetable Pie with Rosemary Pastry
A cozy, plant-forward Christmas vegetable pie made with fiber-rich vegetables, fresh herbs that support digestion and immunity, and a golden rosemary pastry crust. This unforgettable holiday main dish is comforting, nourishing, and perfect for Christmas dinner or winter gatherings.
Ingredients
Vegetable Filling
- 2 tbsp olive oil, divided
- 1 whole onion, chopped
- 2 whole bay leaves
- 3 whole Yukon gold potatoes, cubed
- 2 cups butternut squash, peeled and cubed
- 2 cups sliced mushrooms
- 2 cups green beans, cut into 1 inch pieces
- 1 tsp salt
- ¼ cup fresh parsley, chopped
- 1 tbsp fresh dill, chopped
Cheese Sauce
- ¼ cup butter , or dairy alternative
- ⅓ cup oat flour
- 2 cups vegetable stock
- 2 cups dill havarti cheese, shredded
Rosemary Pastry
- 1 cup oat flour
- ¾ cup unbleached white flour
- 1 tsp fresh rosemary, finely chopped
- ½ cup butter, or dairy free alternative
- 1-2 tbsp cold water
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large soup pot over medium heat. Add onion and bay leaves.
- Add potatoes, squash, mushrooms, and green beans. Sauté for 5–7 minutes.
- Add vegetable stock and cook another 5–7 minutes until vegetables are just tender.
- Stir in parsley and dill. Remove bay leaves. Set aside.
Cheese Sauce
- In a saucepan, melt butter and whisk in oat flour to form a roux.
- Slowly whisk in vegetable stock and simmer until slightly thickened.
- Stir in cheese and cook gently until smooth.
- Combine sauce with vegetables and transfer to a 9×13 baking dish.
Pastry
- Mix flours and rosemary. Cut in butter with fingers until crumbly.
- Add cold water gradually until dough forms.
- Roll out, cut shapes, and place on top of the pie.
- Bake for 50 minutes, or until crust is golden and filling is bubbly. Cool 10–15 minutes before serving.
Notes
- Make Ahead: The vegetable filling can be prepared up to 24 hours in advance and stored covered in the refrigerator. Assemble and bake just before serving.
- Cheese Options: Havarti adds a creamy, mild flavor, but Gruyère, fontina, or a dairy-free shredded cheese also work well.
- Serving Tip: Let the pie rest 10–15 minutes before slicing to help it set and serve cleanly.
- Holiday Hosting: This recipe serves 6–8 as a main dish and pairs well with a crisp salad or roasted vegetables.
Calories: 436kcal, Carbohydrates: 30g, Protein: 13g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 885mg, Potassium: 387mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4969IU, Vitamin C: 14mg, Calcium: 225mg, Iron: 2mg