16 January, 2016

Turnip 'n' Tater 'n' Beetroot Deeper 'n' Ever Pie

The Turnip 'n' Tater Deeper 'n' Ever Pie is one of those things that is constantly mentioned in the Redwall series, but is constantly changing. It goes from Turnip 'n' Tater to Turnip 'n' Tater 'n' Beetroot to Turnip 'n' Tater 'n' Beetroot 'n' Bean. I decided that the biggest version would be too big for my pie tin, so I went one step down. It was still a little too big for my tin, but it juuust fit.

The mashed potatoes can be made a few days ahead of time if you like ,just place them in an airtight container and refrigerate until you're ready to make the pie itself.

Turnip 'n' Tater 'n' Beetroot Deeper 'n' Ever Pie

Yield: 6 servings

Prep time: 45 minutes if you don't multitask during the potato cooking
Cook time: 45 minutes
Total time: 90 minutes


  • 1 pound potatoes (I prefer Yukon gold)
  • 1/3 cup milk
  • 1 medium onion
  • 1/4 cup cream cheese, sour cream, or greek yogurt
  • 1 pound turnips (about one large one)
  • 1 pound beets (get golden if you can...my store didn't have them)

  1. Peel potatoes and place in a large pot of water
  2. Bring water to a boil, then keep at a boil for 20 minutes
  3. Drain potatoes, add milk, and mash
  4. Preheat oven to 425F
  5. Chop onion and saute in oil for about 10 minutes, or until translucent and just starting to brown
  6. Add the cream or yogurt to the onions and stir until melted and mixed in
  7. Peel turnip and beets
  8. Slice the turnip and beets into thin slices (I used a mandolin on the 1/4" setting)
  9.  Press about 3/4 of the mashed potatoes into a 9" pie tin to make a "crust"
  10. Layer the onions into the bottom of the pie, then top with the turnip and beet slices and sprinkle with the remaining potatoes
  11. Cover with foil and bake for about 45 minutes, or until beets and turnips are beginning to soften

No comments:

Post a Comment