Vegan pie with a slice taken out revealing layers of veg

Vegan pie

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(13 ratings)

Prep: 1 hr Cook: 1 hr, 45 mins

A challenge

Serves 10

Make this fantastic beetroot, sweet potato, chard and celeriac rainbow-layered pie as a stunning centrepiece for a vegan Christmas or dinner party

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal499
  • fat25g
  • saturates14g
  • carbs53g
  • sugars13g
  • fibre12g
  • protein10g
  • salt0.5g
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    For the filling

    • 80ml olive oil, plus extra for brushing
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 tsp ground cumin



      An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

    • ½ tsp ground cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 1 tbsp vegan red wine vinegar (we used Aspall)
    • 3 beetroots (about 400g), peeled and sliced into rounds about ½ cm thick
    • 1 small celeriac (about 750g), peeled, cut into quarters and then sliced into triangles about 1 cm thick



      The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

    • 4 thyme sprigs, leaves picked
    • 4 fat unpeeled garlic cloves
    • 3 large sweet potatoes (about 600g), peeled and sliced into rounds about ½ cm thick
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 2 tsp smoked paprika
    • 1 tbsp semolina



      Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

    • 250g Swiss chard, leaves only (save the stalks to add to soups, stews and risottos)
      Swiss chard

      Swiss chard

      swiss shard

      Also known simply as 'chard', Swiss chard has large, fleshy, tender, deep-…

    For the pastry

    • 150g coconut oil, plus extra for the tin
    • 500g spelt flour
    • almond milk, for brushing


    1. First, make the filling. Heat oven to 220C/200C fan/gas 7. Mix together 1½ tbsp oil with the cumin, cinnamon and vinegar, and rub the mixture all over the beetroot. Put the beetroot into a small roasting tin, season well, then cover with foil and roast for 20 mins.

    2. Meanwhile, toss the celeriac with 2½ tbsp oil, the thyme, garlic and some seasoning in a second roasting tin. Separate out the slices so they cook evenly, then cover the tin in foil. In a third roasting tin, mix the sweet potato with the remaining oil, the smoked paprika and some seasoning, and cover with foil. Once the beets have cooked for 20 mins, add the celeriac and sweet potato to the oven alongside them, and roast all the veg for 40 mins further or until tender. Remove the thyme sprigs, squeeze the garlic cloves out of their skins and mash them in with the celeriac, then leave all the veg to cool. All the veg can be cooked the day before and kept in the fridge.

    3. For the pastry, boil the kettle and use some coconut oil to grease a deep 20cm springform cake tin. Pour the flour into a bowl and add 1 tsp salt. Mix the coconut oil with 200ml boiling water, stir until melted (put it in the microwave if need be), then pour into the flour and mix with a wooden spoon to form a dough. Working as quickly as you can (it’s best to roll the pastry when it’s warm), cut off a ¼ of the dough and set aside under a tea towel. Roll out the rest to 0.5cm thick, then use it to line the cake tin, pressing the dough into the corners and leaving any excess pastry overhanging the sides. Don’t worry if the pastry breaks – it’s very forgiving, so you can patch it up as you go. Heat oven to 200C/180C fan/gas 6.

    4. Now build the pie. Cover the base with chard leaves, then scatter over the semolina (which will absorb the beet juices), press in the beetroot, and season. Add another layer of chard, followed by the sweet potato, and season. Add a final layer of chard leaves, then top with the celeriac and season again.

    5. Roll out the pastry you set aside to a thickness of 0.5cm to use as the lid. Put the lid on top of the pie and, using a fork, press together the overhanging pastry to create a crimped edge. Make a steam hole, then brush the top with a little almond milk mixed with a spoonful of oil (this will help to colour the pastry). Bake in the centre of the oven for 45 mins until the pastry is a deep golden brown. Leave to cool for 15 mins, then remove from the tin and serve in the middle of the table. Will keep for up to three days in the fridge (the pie is also delicious cold).

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    Comments, questions and tips

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    19th Dec, 2019
    Can I use ready made shortcrust pastry and does it need to be baked blind?
    lulu_grimes's picture
    23rd Dec, 2019
    Hello, This recipe uses a different kind of pastry used for deeper pies, it's less likely to break as it cooks. You could try with a ready-made shortcrust but we can't guarantee that the pastry will cook in the same way. I'd suggest that you make a slightly bigger, shallower a pie to be safe - it will still taste the same. I hope this helps, let us know how you get on.
    5th Jul, 2018
    I made this for my "pie club" so they wouldn't disown me for becoming vegan, and a room full of meat-lovers were totally won over by it. We ate it cold as part of a picnic. Defnitely going to make it again and try it hot. The recipe has a lot of steps but I didn't find any of it challenging (it just takes time and lots of washing up!) and I'd call myself a mediocre cook. The pastry was really slimy and strange to work with and I was very pleasantly surprised when it came out crisp and quite tasty. And the filling held its shape perfectly when cut, making it a great centrepiece!
    Deborah Sykes's picture
    Deborah Sykes
    13th Mar, 2018
    Amazing pie! Found the pastry soft, therefore difficult to work with. However working quickly, using several pieces to line the tin and rolling the top out when warm I managed it. It is very crisp and tasty when cooked. The pie is easy to assemble. However I don't think that it needed all the fat the recipe calls for to bake the vegetables. I also took the tin off the pie and baked for an extra 15 mins at a lower heat to get some colour on the sides and dry them out further.
    26th Dec, 2017
    Challenge accepted- it was delicious, couldnt get any chard so i used leeks . Took a while but worth it! Everyone loved it, especially me.
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