Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie

Posted September 11, 2014 by Alison's Wonderland Recipes in Redwall (Sept. 2014) / 17 Comments

Today, we continue our menu with a Redwall Abbey staple. Mossflower Wood has loads of great entrees to choose from, but this wouldn’t be a Redwall menu without the abbey’s famous Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie! The ultimate in root veg goodness, this savory pie boasts buttery herb crust and hearty diced vegetable filling, with a flavor reminiscent of Thanksgiving stuffing. And like all recipes eaten by the mice and moles of Redwall, it’s naturally vegetarian…but I won’t fault you if you add some diced chicken to the mix! 😉

P.S. The recipe I use here is adapted from a recipe developed by Mary Jane Robbins of King Arthur Flour.

Deeper ‘n Ever Pie

“But you’d love the vittles, an’ there ain’t no better cook in all of Mossflower than Friar Wopple. She makes pies an’ soups, an’ pasties…an’ deeper ‘n ever turnip ‘n tater ‘n beetroot pie for the moles. Best food you ever tasted…”
— The Rogue Crew: A Tale of Redwall
redwall-deeper-n-ever-turnip-n-tater-n-beetroot-pie-e-4445

INGREDIENTS:

Savory crust

Filling vegetables

  • 2 cups pearl onions, peeled and cut in half
  • 1 cup butternut squash, peeled and diced
  • 1 cup beets, peeled and diced
  • 1 cup carrots, peeled and diced
  • 1 cup white turnip, peeled and diced
  • 1 cup parsnips, peeled and diced
  • 1 cup leeks with leaves cut off, diced (be sure to wash and drain them thoroughly before you chop them up–leeks are known to harbor lots of dirt between the layers)
  • 1 cup chopped celery (you can add up to 2 cups, but if you don’t like lots of celery in your stuffing, I’d go with 1 cup)
  • 2 cups mushrooms, diced
  • 2 to 3 tbsp olive or vegetable oil
  • salt and pepper to taste

Potato filling binder

  • 1/2 tsp salt
  • 1 tsp dried thyme
  • 1 tbsp dried chives
  • 1 tbsp dried parsley
  • 2 large eggs
  • 2 medium baking potatoes

 

Makes 1 pie

 

INSTRUCTIONS:

  1. Start by chopping up all your vegetables (except the potatoes—we’re going to bake those separately). I recommend starting with the white or green vegetables, then moving on to the colored ones. Save the beets for last and be careful to keep the juices on the cutting board. Beet juice loves to stain!
  2. Set your vegetables aside in a large bowl and preheat your oven to 400° (we’ll come back to them soon. I promise!).
  3. Now it’s time for the pie crust! In a large bowl, whisk together the flour, 1/2 tsp salt, and 2 tbsp dried herbs. Using a pastry blender or the end of your whisk, mash the butter and cream cheese into the flour mix. It won’t blend exactly, but it will evenly incorporate throughout the mix. You’re done when the mix has a “texture like granola” (a very fitting description from the original recipe).

    For me, there’s something incredibly soothing about making pie crust. You can’t rush it, so it forces you to slow down. You just gotta stand at your counter, rhythmically pressing your tool down into the butter, gradually incorporating it through the whole mixture. I do some of my best thinking while making pie crust!
  4. Add your milk one tablespoon at a time and continue “blending” the dough with your whisk or pastry blender. You want to add just enough milk to make the dough dense and adhere easily to itself, not enough to make it wet or drippy.

    See how it’s beginning to stick to itself in clumps? That’s the texture you’re looking for.
  5. Gather all the dough together into a smoothish ball and flatten it out a little bit. Wrap it in plastic wrap and place it in the fridge to chill for about 30 minutes.
  6. Now it’s time to roast the vegetables. Grab your big bowl of vegetables and pour in your olive oil, plus salt and pepper to taste (I used about 1 tsp salt, ¼ tsp pepper). Toss to coat.
  7. Line two baking sheets with tinfoil and pour half your vegetables into each pan, spreading them out until each pan is evenly covered. Slide the sheets in the oven.
  8. Remember those potatoes that we left all by their lonesome during our veg chopping session? Firmly poke each one six times with a fork and place them on the oven racks right next to your baking sheets.
  9. Let the vegetables bake for about 45 minutes (stirring them thoroughly every 15 minutes) or until you can slice straight through one of the denser vegetables with a fork. When they’re all done, take them out and set them on the stove, but also take your dough out of the fridge and let it sit on the counter to warm a little bit.
  10. Carefully peel the potatoes and mash them in a very large bowl. Add the eggs, 1 tbsp parsley, 1 tbsp chives, 1 tsp thyme, and ½ tsp salt. Stir it all up until completely blended.
  11. Now add your other vegetables to the bowl 2 cups at a time, folding them into the potato mixture. Now your pie filling is all set!
    redwall-deeper-n-ever-turnip-n-tater-n-beetroot-pie-e-4376
  12. Lightly spray a 9” or 10” pie plate. When your dough is slightly softened and malleable, roll it out on a floured surface until it is 12-14” in diameter. Lay it gently into the pie plate. Pat the edges flat and trim around the outside so the dough doesn’t extend beyond the lip of the plate.

    redwall-deeper-n-ever-turnip-n-tater-n-beetroot-pie-e-4380
    Don’t press the dough into the bottom edges of the plate. This can make the dough thin out, causing uneven baking and shrinkage. Instead, gently lift the dough by the ends and let it drape into the bottom edges of the pie plate. Now your dough will be an even thickness throughout!
  13. Pour your filling into the pie plate and decorate the edge of your crust.

    I like to use a fork to decorate rustic pies with a simple design, but there are loads of ways to put a decorative edge on a pie crust.
  14. Place the pie in the oven (still at 400°) for 15 minutes. Then turn the heat down to 350° and bake for another 25-30 minutes. NOTE: Keep a keen eye on the edge of your crust for the last 10 minutes of baking. If the crust begins to over brown before the rest of the pie is finished, cover the crust with a layer of tinfoil for the remainder of the cook time.
  15. It’s all finished when the crust is golden brown and the top of the filling has started to crisp up.
  16. Serve it up warm to your favorite mole friends from Redwall! 🙂

 

 

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Here’s the Yummly printable!

Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie

Makes 1 pie

Ingredients

    Savory crust:
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tbsp dried herbs (I used thyme, parsley, and chives)
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup cream cheese, chilled and diced
  • 1 to 2 tbsp milk, as needed
  • Filling vegetables:
  • 2 cups pearl onions, peeled and cut in half
  • 1 cup butternut squash, peeled and diced
  • 1 cup beets, peeled and diced
  • 1 cup carrots, peeled and diced
  • 1 cup white turnip, peeled and diced
  • 1 cup parsnips, peeled and diced
  • 1 cup diced leeks with leaves cut off (be sure to wash and drain them thoroughly before you chop them up---leeks are known to harbor lots of dirt between the layers)
  • 1 cup chopped celery (you can add up to 2 cups, but if you don't like lots of celery in your stuffing, I'd go with 1 cup)
  • 2 cups diced mushrooms
  • 2 to 3 tbsp olive or vegetable oil
  • salt and pepper to taste
  • Potato filling binder:
  • 1/2 tsp salt
  • 1 tsp dried thyme
  • 1 tbsp dried chives
  • 1 tbsp dried parsley
  • 2 large eggs
  • 2 medium baking potatoes

Instructions

  1. Start by chopping up all your vegetables (except the potatoes—we’re going to bake those separately). I recommend starting with the white or green vegetables, then moving on to the colored ones. Save the beets for last and be careful to keep the juices on the cutting board. Beet juice loves to stain!
  2. Set your vegetables aside in a large bowl and preheat your oven to 400°.
  3. Now it’s time for the pie crust! In a large bowl, whisk together the flour, 1/2 tsp salt, and 2 tbsp dried herbs. Using a pastry blender or the end of your whisk, mash the butter and cream cheese into the flour mix. It won't blend exactly, but it will evenly incorporate throughout the mix. You're done when the mix has a "texture like granola.".
  4. Add your milk one tablespoon at a time and continue “blending” the dough with your whisk or pastry blender. You want to add just enough milk to make the dough dense and adhere easily to itself, not enough to make it wet or drippy.
  5. Gather all the dough together into a smoothish ball and flatten it out a little bit. Wrap it in plastic wrap and place it in the fridge to chill for about 30 minutes.
  6. Now it’s time to roast the vegetables. Grab your big bowl of vegetables and pour in your olive oil, plus salt and pepper to taste (I used about 1 tsp salt, ¼ tsp pepper). Toss to coat.
  7. Line two baking sheets with tinfoil and pour half your vegetables into each pan, spreading them out until each pan is evenly covered. Slide the sheets in the oven.
  8. Remember those potatoes that we left all by their lonesome during our veg chopping session? Firmly poke each one six times with a fork and place them on the oven racks right next to your baking sheets.
  9. Let the vegetables bake for about 45 minutes (stirring them thoroughly every 15 minutes) or until you can slice straight through one of the denser vegetables with a fork. When they’re all done, take them out and set them on the stove, but also take your dough out of the fridge and let it sit on the counter to warm a little bit.
  10. Carefully peel the potatoes and mash them in a very large bowl. Add the eggs, 1 tbsp parsley, 1 tbsp chives, 1 tsp thyme, and ½ tsp salt. Stir it all up until completely blended.
  11. Now add your other vegetables to the bowl 2 cups at a time, folding them into the potato mixture. Now your pie filling is all set!
  12. Lightly spray a 9” or 10” pie plate. When your dough is slightly softened and malleable, roll it out on a floured surface until it is 12-14” in diameter. Lay it gently into the pie plate. Pat the edges flat and trim around the outside so the dough doesn't extend beyond the lip of the plate.
  13. Pour your filling into the pie plate and decorate the edge of your crust.
  14. Place the pie in the oven (still at 400°) for 15 minutes. Then turn the heat down to 350° and bake for another 25-30 minutes. NOTE: Keep a keen eye on the edge of your crust for the last 10 minutes of baking. If the crust begins to over brown before the rest of the pie is finished, cover the crust with a layer of tinfoil for the remainder of the cook time.
  15. It’s all finished when the crust is golden brown and the top of the filling has started to crisp up.
  16. Serve it up warm to your favorite mole friends from Redwall!
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17 responses to “Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie

  1. […] Fashioned Way from Tracy at Our Simple Life Bacon Wrapped Stuffed Dates from Chrystal at Yum Eating Deeper ‘n Ever Turnip ‘n Tater ‘n BeetRoot Pie from Alison at Alison’s Wonderland […]

    • Profile photo of Alison's Wonderland Recipes

      Hi, Kristen! Yes, thank you for featuring the dish! There are some ping-backs to the linky party included in the comments, and I think I also shared links on the AWR social media pages when the party was first posted. Thanks again! 🙂

    • Profile photo of Alison's Wonderland Recipes

      Hi, Beth! I’m glad you like the pie. I’m always a little nervous when trying out new pie crusts, but the King Arthur Flour recipes are pretty reliable!

      I might have a chance to make your Challah Bread Pudding with next month’s menu (depends on how dessert works out). I’ll let you know! 🙂

  2. ladyelasa

    I just tried this tonight! Delicious! Though next time I may drizzle it with melted butter to make sure it doesn’t dry out.

    storitorigrace.blogspot.com

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