Roasted Vegetable Pie (GERD-Friendly)

A Flavorful Favourite, Reimagined for Comfort

If you’re dealing with GERD, you know how tricky it can be to find comfort food that doesn’t stir up trouble. Rich sauces, zingy ingredients, and spicy kicks, while super tasty, often lead to that unwelcome burn. But what if we told you one of the ultimate comfort foods—a savoury pie—could be totally revamped to be both incredibly satisfying and super gentle on your tummy? This Roasted Vegetable Pie is exactly that. A delicious example of how smart ingredient choices can turn a beloved dish into a GERD-friendly winner. Get ready to rediscover the joy of a wholesome, flavorful meal that won’t leave you regretting a single bite!

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A Quick Trip Through Pie History (and How Veggies Got in on the Act)

Wrapping ingredients in a crust to cook and keeping them fresh is an idea that’s been around for ages. With early “pies” showing up in ancient Egypt, Greece, and Rome. Back then, these pies often held meat or honey in thick, tough crusts made of oats, wheat, or barley. Unlike this Roasted Vegetable Pie, the crusts were sometimes more for cooking or storing than for eating!

As pies evolved through the Middle Ages, especially in Europe, they started looking more familiar. Medieval “coffyns” (crusts) were used to bake meats and veggies, and often, only the insides were eaten. The hard crusts were tossed or given away. But by the 16th century, adding fats like butter and lard totally transformed pastry into the yummy, edible crust we love today, making pies a true culinary art form.

While meat pies ruled for centuries, the idea of a purely vegetable pie really took off during tough times. A great example is the Woolton Pie, created in Britain during World War II. Named after Lord Woolton, who was the Minister of Food at the time. This vegetarian pie was whipped up by Chef François Latry at the Savoy Hotel in London. It was designed to be a nutritious and affordable meal during food rationing and shortages. This really made vegetable pies a popular choice, often topped with potato or a wholemeal pastry. So, it turns out vegetable pies aren’t just a new fad—they’ve been a clever and comforting solution for a long time!

Sources: whatscookingamerica.net, wikipedia.org

Why Mediterranean Roasted Veggies are a GERD Game-Changer

Call me biased, but Mediterranean roasted vegetables are not only delightful on the palate, but they are also a fantastic choice for both general health and managing GERD! The Mediterranean diet itself, with its emphasis on fresh produce, whole grains, and healthy fats like olive oil, has been linked to a lower risk of GERD symptoms. Roasting brings out the natural sweetness of vegetables, reducing the need for potentially irritating added sugars or acidic ingredients. Many vegetables ideal for roasting – such as bell peppers (especially red, orange, and yellow), zucchini, aubergine, carrots, and sweet potatoes – are naturally low in acid. Roasting also makes their fibre content more digestible, which helps promote healthy digestion and can prevent food from lingering in the stomach, further reducing the chance of reflux. Plus, cooking vegetables can even boost the availability of certain beneficial antioxidants, making them even more nutritious!

Cheeky ingredient swaps

Vegan: In this Roasted Vegetable Pie, we use butter, egg and cheese, but for a vegan alternative – try this vegan pie crust recipe by It doesn’t taste like chicken. As for the filling, you can whip up a simple cream with a couple of tablespoons of aquafaba, a sprinkle of nutritional yeast and a tbsp of vegan cream! The flavour profile will change slightly as we’re adding new ingredients to the mix, but it’ll still be delicious nonetheless.
Veggie galore: Go wild with your favourite veggies! I use Mediterranean vegetables, but this pie goes pretty much with any other veggies that you can roast. You can add broccoli, cauliflower, peas, squash, potatoes and cabbage!
Cheese fest: In the Roasted Vegetable Pie, I use ricotta because it’s the safest choice for me. But you can substitute it with other low-fat cheeses (in moderation – as always) like Feta, Cottage Cheese or Goat Cheese!

This Roasted Vegetable Pie proves that eating GERD-friendly doesn’t mean you have to miss out on amazing flavours or the cosy feeling of homemade food. By picking naturally sweet, low-acid veggies and steering clear of common triggers, you can dig into a dish that’s both good for you and incredibly satisfying. I hope this recipe brings a little extra warmth and comfort to your table! Enjoy!

Roasted Vegetable Pie (GERD-friendly)

Bean

Craving a cosy, satisfying meal that won't upset your stomach? Our hearty Roasted Vegetable Pie is reinvented just for you! Discover a delicious, GERD-friendly recipe packed with comforting flavours and gentle ingredients.

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Prep Time 30

Cook Time 1 40

Total Time 2 10

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American, European, Mediterranean

Servings 8 servings

Ingredients

Pie Crust

300 gr Plain white flour
230 gr Butter needs to be cold!
1 Medium egg
pinch salt

Vegetable filling

1 Zucchini/Courgette
1 Long Red Marconi sweet pepper
1 Medium carrot
1 Yellow Bell Pepper
½ Medium Aubergine/Eggplant
1 Medium egg
1 tbsp Ricotta cheese
½ Red onion optional
2 tbsp Grana Padano or Parmiggiano Reggiano optional
2 tsp Salt
splash Extra virgin olive oil
pinch Black pepper optional
Oregano and thyme optional
Fresh basil optional

Instructions

Roasting the Veggies

Preheat your oven to 200℃/390℉, static or 180℃/355℉ on a fan setting.
Clean all of your chosen vegetables and cut them into chunks. I prefer bigger pieces, but if you want a smoother bite in your pie, then cut them into smaller chunks!
Topple them into an oven-proof glass dish. Add a splash of extra virgin olive oil and salt. I keep it simple to let the vegetable flavours shine, but you can add other herbs and spices too 🙂 Black pepper, oregano, basil and/or thyme work really well.
Toss to evenly season and roast for 30-40 minutes. Make sure to mix them once or twice during the roasting to make sure everything is getting the same exposure to the heat. Once ready, set aside to cool.

Making the Pie Crust

In a mixing bowl, add the flour and the butter. Quickly rub the butter into the flour to create a crumbly mixture. Add the egg and a splash of cold water. Combine all the ingredients until a crumbly dough is formed.
Quickly roll the dough on a lightly floured cold surface and shape two round 1.2/2cm thick layers – top and bottom – to fit your pie tin. You can leave the bottom layer a bit thicker to make sure it holds the filling. Put the base layer into the pie tin and prick with a fork. Wrap both layers in foil and chill in the fridge for at least 15 minutes.

Assembling and baking the Pie

While the vegetables and dough are cooling. In a mixing bowl, add the egg, ricotta and Grana Padano cheese. Whip the mixture up until it's light and foamy.
Lower the oven's temperature to 180℃/355℉ on static or 160℃/320℉ to prepare for the baking of the pie.
If you want the bottom of your pie to be cooked thoroughly, make sure to bake it by itself with either baking beans or an ovenproof weight on top for 10-15 minutes first to give it a bit of time and air to cook before adding the filling. I sometimes don't do this because time – probably laziness too 😅 – and I think it does work without it too, but not giving it that little blast makes the pie soggier, and the risk of the base crust not being cooked all the way is higher.
Once the roasted vegetables and dough are cooled, take the pie tin out with the base layer and add the roasted vegetables into the tin – make sure to distribute evenly.
Pour the egg and cheese mixture on top of the vegetables.
Seal with the top layer of pastry. Prick the top layer with a fork.
Place the pie on the lower/middle shelf in the oven and bake for 30-40 minutes or until golden brown. Depending on your oven, it may need another 10 minutes. You can check if it's fully cooked by looking at the bottom of the pie – if it's golden brown and flaky, your pie is ready!
Cool for 10 minutes before cutting into the pie. Store in an airtight container in the fridge for up to 2 days.