Literary Eats: Game of Thrones Savory Pie

If you’re like me, the food that you read about in books serves as inspiration for the food you make and eat in your own kitchen. Now that we’re in the final season of Game of Thrones––and as we wait for the next book in the series––I wanted to make something that made my Game of Thrones viewing party that much more authentic.

That’s where this savory pie comes in. I’m a vegetarian, so most of the savory pies inspired by Game of Thrones were chock-full of meat. When my search online didn’t yield any results that I really loved, I decided to make my own savory pie! Using a couple of savory pie recipes as a starting point, I picked ingredients that I thought would meld well together and be hearty enough to keep you satisfied after eating.

Potatoes, mushrooms, zucchini, and onions are layered in a thick pie crust in this Game of Thrones savory pie. Whether you’re starting your first episode or gearing up for the series finale of the show, this pie will be sure to make you feel right at home.

Full recipe is at the bottom of the post!

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Literary Eats Recipe: Game of Thrones Savory Pie

Prep and cooking time: 1 hour 30 minutes

Baking time: 50 – 60 minutes, or until golden brown; add an additional 30 minutes or until darker brown for pastry decorations

Ingredients

  • 2 nine inch vegetarian friendly pie crusts

Potato layer:

  • 1/2 – 1 T. vegetable oil
  • 4 – 5 small-medium red potatoes, diced small
  • 3 – 4 carrots, diced small
  • 5 – 6 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 T. flour
  • 1/2 T. rosemary
  • 1/2 T. rubbed sage
  • 1/4 tsp red pepper flakes, or to taste. It can get quite spicy!
  • salt and pepper

Mushroom layer:

  • 2 T. butter
  • 1 – 2 T. vegetable oil
  • 8 oz. cremini (baby bella) mushrooms, thinly sliced
  • 8 oz. white button mushrooms, thinly sliced
  • salt and pepper

Onion layer:

  • 1 – 2 T. vegetable oil
  • 2 T. butter
  • 1 medium yellow onion, chopped
  • 1 tsp sugar
  • 1/4 cup red wine (choose a wine you would drink, not cooking wine)

Zucchini layer:

  • 1/2 – 1 T. vegetable oil
  • 1 & 1/2  zucchini, thinly sliced with the skin on
  • salt and pepper

Egg wash:

  • 1 egg
  • 3 T. water

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Directions

Potato layer

Warm vegetable oil in large non-stick frying pan. Add diced potatoes and carrots and cook on medium-high heat until softened, stirring occasionally so it doesn’t stick. Add garlic and cook until softened and aromatic. Add vegetable broth. Add a small sprinkling of flour (no more than a tablespoon) to pan, stirring well. Allow sauce to thicken and reduce to half. Too much sauce will make the bottom soggy. Add spices and give a stir, cooking until aromatic and well dispersed. Remove from pan and set aside.

 

Mushroom layer

Warm vegetable oil and butter in large non-stick frying pan. Add thinly sliced mushrooms and cover for 5 minutes to steam them slightly.  Salt and pepper to taste. Uncover and cook until browned and slightly caramelized. Remove from pan and set aside.

Onion layer

Warm vegetable oil and butter in medium non-stick frying pan. Add onions and cook until slightly softened. Add sugar and mix to combine, then cook for 5 minutes. When the onions are soft add the red wine and cook until very soft and most of the liquid has cooked off. Remove from pan and set aside.

Zucchini layer

Warm vegetable oil in medium non-stick frying pan. Add sliced zucchini and sauté on medium-low heat until browned. Salt and pepper to taste. Remove from pan and set aside.

Assembly

1.  Preheat oven to 350º. Prepare your 8-inch round baking dish (I used a souffle dish) by buttering bottom. Line with strips of parchment and lay out in a star shape. Carefully butter dish and strips. It helps to use a bit of extra butter underneath strips to get them to stick to your dish. Flour dish gently to prevent strips from falling out. 

2. Roll out pie crusts and stack together. Roll slightly so they stick together. Pie crust will be slightly larger than your baking dish. You’ll want to have enough to line the bottom and sides of the dish as well as enough to top your pie. Line bottom and sides of dish with pastry, cutting off excess and setting aside. Reserve for decorations if desired.

3. Fill with your four layers: potatoes, mushrooms, zucchini, and finishing with onions. Press down slightly after each layer to make it firm. Top with pastry and seal. Cut two slits in the top to let out steam. 

4. Place baking dish on sheet pan, then bake for 50-60 minutes or until golden brown. While it’s baking, create your decorations out of the leftover pastry for the top and side of your pie. Cut out any shapes you want to use. I created roses, leaves, and a dire wolf for the Starks.

5. Mix egg and water together to create an egg wash. When pie is golden brown, remove from oven. Let it sit for 5 minutes. Carefully lift pie out of baking dish using the strips of parchment. Set pie on a wire baking rack that is oven safe. Carefully slide out the strips of parchment from under the pie. Pie will be warm to the touch.

6. Decorate pie with your pastry decorations using the egg wash to glue down the decorations. Once you’re finished with your decorations, lightly brush entire pie with egg wash. Bake for another 15-30 minutes or until decorations are golden brown. You’re aiming for lighter decorations than the pie itself.

7. Remove from oven and let sit for 10 minutes. Slice and enjoy!

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Literary Eats Recipe: Game of Thrones Savory Pie

Prep and cooking time: 1 hour 30 minutes

Baking time: 50 – 60 minutes, or until golden brown; add an additional 30 minutes or until darker brown for pastry decorations

Ingredients

  • 2 nine inch vegetarian friendly pie crusts

Potato layer:

  • 1/2 – 1 T. vegetable oil
  • 4 – 5 small-medium red potatoes, diced small
  • 3 – 4 carrots, diced small
  • 5 – 6 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 T. flour
  • 1/2 T. rosemary
  • 1/2 T. rubbed sage
  • 1/4 tsp red pepper flakes, or to taste. It can get quite spicy!
  • salt and pepper

Mushroom layer:

  • 2 T. butter
  • 1 – 2 T. vegetable oil
  • 8 oz. cremini (baby bella) mushrooms, thinly sliced
  • 8 oz. white button mushrooms, thinly sliced
  • salt and pepper

Onion layer:

  • 1 – 2 T. vegetable oil
  • 2 T. butter
  • 1 medium yellow onion, chopped
  • 1 tsp sugar
  • 1/4 cup red wine (choose a wine you would drink, not cooking wine)

Zucchini layer:

  • 1/2 – 1 T. vegetable oil
  • 1 & 1/2  zucchini, thinly sliced with the skin on
  • salt and pepper

Egg wash:

  • 1 egg
  • 3 T. water

Directions

1. Potato layer

Warm vegetable oil in large non-stick frying pan. Add diced potatoes and carrots and cook on medium-high heat until softened, stirring occasionally so it doesn’t stick. Add garlic and cook until softened and aromatic. Add vegetable broth. Add a small sprinkling of flour (no more than a tablespoon) to pan, stirring well. Allow sauce to thicken and reduce to half. Too much sauce will make the bottom soggy. Add spices and give a stir, cooking until aromatic and well dispersed. Remove from pan and set aside.

2. Mushroom layer

Warm vegetable oil and butter in large non-stick frying pan. Add thinly sliced mushrooms and cover for 5 minutes to steam them slightly.  Salt and pepper to taste. Uncover and cook until browned and slightly caramelized. Remove from pan and set aside.

3. Onion layer

Warm vegetable oil and butter in medium non-stick frying pan. Add onions and cook until slightly softened. Add sugar and mix to combine, then cook for 5 minutes. When the onions are soft add the red wine and cook until very soft and most of the liquid has cooked off. Remove from pan and set aside.

4. Zucchini layer

Warm vegetable oil in medium non-stick frying pan. Add sliced zucchini and sauté on medium-low heat until browned. Salt and pepper to taste. Remove from pan and set aside.

Assembly

1.  Preheat oven to 350º. Prepare your 8-inch round baking dish (I used a souffle dish) by buttering bottom. Line with strips of parchment and lay out in a star shape. Carefully butter dish and strips. It helps to use a bit of extra butter underneath strips to get them to stick to pan. Flour dish gently to prevent strips from falling out. 

2. Roll out pie crusts and stack together. Roll slightly so they stick together. Pie crust will be slightly larger than your baking dish. You’ll want to have enough to line the bottom and sides of the dish as well as enough to top your pie. Line bottom and sides of dish with pastry, cutting off excess and setting aside. Reserve for decorations if desired. 

3. Fill with your four layers: potatoes, mushrooms, zucchini, and finishing with onions. Press down slightly after each layer to make it firm. Top with pastry and seal. Cut two slits in the top to let out steam. 

4. Place baking dish on sheet pan, then bake for 40-60 minutes or until golden brown. While it’s baking, create your decorations out of the leftover pastry for the tops and sides. Cut out any shapes you want to use.

5. Mix egg and water together to create an egg wash. When pie is golden brown, remove from oven. Let it sit for 5 minutes. Carefully lift pie out of baking dish using the strips of parchment. Set pie on a wire baking rack that is oven safe. Carefully slide out the strips of parchment from under the pie. Pie will be warm to the touch.

6. Decorate pie with your pastry decorations using the egg wash to glue down the decorations. Once you’re finished with your decorations, lightly brush entire pie with egg wash. Bake for another 15-30 minutes or until decorations are golden brown. You’re aiming for lighter decorations than the pie itself.

7. Remove from oven and let sit for 10 minutes. Slice and enjoy!

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Let me know if you make this Game of Thrones pie! Tag @darjeeling_and_jade on Instagram or @_cecilia_mae_ on Twitter. Enjoy the last couple of episodes! 

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