Turnip n Beetroot Pie | Recipe Review

There ain’t no better cook in all of Mossflower than Friar Wapple. 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 by Brian Jacques

The dregs of winter always make me want to hibernate in a hole until it gets warm. And the thought of hibernating reminded me of the woodland creatures in the beloved series Redwall. So when I came across this dish that was inspired by Redwall in A Literary Tea Party by Allison Walsh, I just had to try it. You can find the complete instructions to create this pie in A Literary Tea Party.

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

What you need:
  • 1 cup chopped sweet onion
  • ½ cup butternut squash, peeled and cubed
  • 1 cup white turnip, peeled and cubed
  • 1 cup parsnip, peeled and cubed
  • 1 cup of beets, peeled and cubed
  • 1 cup carrots, peeled and cubed
  • 1 cup chopped celery
  • 1 cup sliced mushrooms
  • 3 Tbl olive oil
  • ½ tsp salt
  • ¼ tsp pepper

What you need for the binding mix:
  • 4 red potatoes
  • 2 cloves garlic, minced
  • ½ tsp salt
  • 1 Tbsp parsley flakes
  • 1 tsp rosemary
  • 1 room temperature egg

What you need for the pie dough:
  • 1 ¼ cup flour
  • ½ tsp salt
  • ½ Tbsp thyme
  • ½ Tbsp rosemary
  • 6 Tbsp cold unsalted butter
  • ¼ cup cold water  

Turnip n Beetroot Pie | Recipe Review

I don’t think that the extra effort and calories of the pie crust added that much to the recipe. I decided that I liked my roasted vegetables unadulterated. However, this might make a nice main dish for vegetarians, as it’s a pretty hearty dish. This might also be a great way to introduce little ones to unfamiliar root vegetables, like parsnips and turnips.

Reviewed by Heather