Root Vegetable Pie

9-inch pie crust, store-bought or homemade

2 tablespoons olive oil

3–4 pounds mixed root vegetables (potatoes, daikon, turnips, carrots, etc.), cut into ½-inch cubes

2 tablespoons butter

1 small onion, finely chopped

2 bay leaves

1 tablespoon fresh thyme leaves, or 1 teaspoon dried

2 garlic cloves, minced

2 tablespoons all-purpose flour (or sub gluten-free flour)

2½ cups vegetable broth

¼ teaspoon salt

freshly ground pepper to taste

Pinch of red pepper flakes (optional)

Preheat oven to 400°F. Toss the root vegetables with 2 tablespoons olive oil, sprinkle with salt, and spread in even layers on baking sheets. Roast in the oven for 20–25 minutes (or until you can easily pierce the largest pieces with a fork). 

Meanwhile, melt the butter in a large pot over medium heat. Add the onion, bay leaves, thyme, salt, and pepper. Sauté until the onions are translucent, about 5 to 8 minutes. Next, add the garlic and flour and stir constantly, until it starts to get fragrant and toasty brown, about 5 more minutes. Next add the stock, a little bit at a time, stirring constantly to prevent clumps. Lower the heat and simmer for a few minutes.

Add the roasted root vegetables to this mixture and add more salt and pepper to taste. Pour the filling mixture into a 9-inch baking dish. Place the pie crust over the veggie mixture and cut a few vents in the crust for steam to escape. Bake at 375°F for 30–35 minutes, or until crust is golden.