Hobo Pies

This dish frequented my dinner table growing up because my dad loved to fish and my parents always seemed to have a random assortment of vegetables in the refrigerator {or garden} at all times. The idea behind "Hobo Pies" is that you can throw in whatever you have on hand and cook them over a fire-pit. Ryan and I usually make them in the summertime on the grill, but today I made it in the oven and it was just as good {minus the sunshine}. 

Makes approximately 4 servings
Total time: approximately 1 hour and 20 minutes


  • 1 medium sweet potato {or 2 russet potatoes}, diced
  • 2-3 carrots, diced
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 2 sticks of celery, diced
  • 1 medium bunch of broccoli, cut into small florets
  • 2 cups of kernal corn {we use corn that we previously flash boiled, cut off the cob and froze}
  • 4-8 filets of tilapia or fish of choice, depending on the size of filets
  • spices of choice {We use garlic, salt, pepper and italian seasoning}
  • 4 tbsp coconut oil, melted or olive oil
  • 4 large sheets of heavy duty aluminum foil


  1. Preheat oven to 400, or fire up the grill {no idea what temperature my husband uses!}
  2. Wash and prepare vegetables
  3. Drizzle a few tablespoons of oil onto aluminum foil 
  4. Start piling vegetables on top of oil. I usually start with the vegetables that take the longest to cook on bottom--I'm not sure why, closest to the flame?  
  5. Place filets of fish on top of the pile of vegetables {you may also substitute fish for lentils, other beans or only include vegetables!} 
  6. Sprinkle desired amount of seasoning on top, feel free to add a little more oil or butter on top as well. 
  7. Tightly close your aluminum foil on all sides--the idea is that the cooking vegetables will steam the fish, so it needs to retain as much heat/steam as possible inside the foil. 
  8. Cook on the grill for approximately a half hour or inside the oven for approximately an hour. The cook time greatly depends on what kind of vegetables you use and how small you prepare them. I would suggest dicing potatoes and carrots at around a half inch cubes or smaller in order for them to be cooked through at the same time as the fish. 

Additional Notes:

  • Be careful when opening your pie--the steam can burn your hands {and face if you're peeking too closely}.
  • My husband usually scoops his pie off the grill, places it directly on a plate and eats it straight out of the foil--just an idea!
  • In the pictures above, my sweet potatoes and carrots are not diced small enough--they were a little too firm, but I didn't want to cook them longer and dry out my fish. Another option may be to roast the more dense vegetables for 15 minutes or so prior to adding them into your pie. Also, I only used three sheets of foil, but the servings were a little big--the amount of vegetables I listed could easily feed four people. 
  • Feel free to add other vegetables! In the past I have also included beets, kholrabi, cauliflower, cabbage, brussels sprouts, jalepeño peppers, turnips, zucchini, peas, mushrooms, green beans, etc. Oh, and apples give it a little subtle sweet taste too! Enjoy!

Did you try this recipe or one similar to it?
Did you make any substitutions or have any suggestions? 

Let me know what you thought!