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Deeper'n'ever Turnip Tater and Beetroot Pie with tomato chutney and fresh herbs over top

Deeper’n’Ever Turnip’n’Tater’n’Beetroot Pie

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I’m back with another recipe from the Redwall series. I know last weeks was already Hotroot soup, but I’ve been obsessed lately! Between reading the books again and the news of a new Redwall Netflix series there has been plenty of inspiration. This recipe comes up a lot throughout the series with several different variations. The Redwall Cookbook also features this dish, but it didn’t quite match my expectations from the books.

My Vision

In the books I imagined this dish to be a a cross between Shepherds Pie, and a Chicken Pot Pie. It’s always impressed upon the reader to be a deep, hearty, pie that the dibbuns (younglings for the cultured among you) would even fall into by accident. For me I knew this meant that it had to be in a big dish and filled to the brim with earthy roots and packed with flavor. I didn’t have a round pie dish big enough for what I was envisioning so I opted for big 9×13 baking dish. To match the pot pie vision I made an onion and mushroom gravy to add flavor and moisture throughout.

Bears, Beets, Battlestar Galactica

Now I know not everyone is a big fan of beets, but it’s in the name of the pie so I wanted to find an organic way incorporate them. I looked at a lot of other recreations of this meal and purple beets stood out in a bad way, and made the dish look oddly stained. I’m sure it still tastes great with traditional purple beets, but in my recipe I opted for golden beets. Golden beets are a bit mellower, and add a pretty fall color to our dish. I further enhanced this look by chopping up some fresh turmeric root with the beets.

Tomato Chutney

Another little tidbit from one of the books mentions that Tomato Chutney was often eaten along with this dish, and I just so happen to have a recipe written up for that as well. It’s honestly perfect with this dish and helps make every bite vibrant, pleasant, and a little spicy. Here’s a link to the Tomato Chutney recipe so you can make it before you make your pie.

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

0 from 0 votes
Recipe by Zach Wood Course: Recipe, Pie, MainCuisine: English, Irish, Redwall
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

40

minutes

Ingredients

  • Mushroom Gravy

  • 1/2 Cup 1/2 Extra Virgin Olive Oil

  • 1/2 1/2 White Onion Diced

  • 6 Ounces 6 Bella or Crimini Mushrooms(makes a little more than a cup)

  • 1/2 Cup 1/2 Flour

  • 4 Cups 4 Vegetable Stock

  • 1 Tablespoon 1 Soy Sauce

  • 1/2 teaspoon 1/2 Salt

  • 1 teaspoon 1 Black Pepper

  • Mashed Potatoes

  • 4 4 Potatoes (yukon gold or russets both work fine)

  • 3 3 Garlic Cloves Smashed

  • 1/2 Cup 1/2 Milk

  • 1/2 Stick 1/2 Butter

  • Beets

  • 2 2 Golden Beets

  • 2 pieces 2 Turmeric (about 40 grams)

  • Vegetable Mix

  • 3 3 Small leeks (Makes about a cup or more)

  • 1/2 1/2 White Onion

  • 2 2 Parsnips

  • 2 2 Turnips

  • 2 2 Carrots

  • 2 sticks 2 Celery

  • Pie

  • 2 2 Pie crusts

  • 1/2 Cup 1/2 Cheddar Cheese

  • 1/2 Cup 1/2 Parmesan Cheese

  • Salt and Pepper

  • 1-2 teaspoons 1-2 rosemary

  • Toppings

  • Green Onions

  • Parsley

Directions

  • Gather and Dice all your vegetables and set them aside so they are ready to be used as needed
  • Heat 1/2 Cup extra virgin olive oil on medium high, then add in mushrooms, and onion
  • Cook stirring often for about 10 minutes or until they are starting to get golden brown, but not burnt
  • Add in Flour until combined a little bit of vegetable stock at a time stirring until it’s fully mixed in
  • Cook for another 3 minutes
  • Stir in Soy Sauce, Salt and Pepper
  • Taste and adjust seasoning as needed then set aside in a bowl
  • Put Potatoes and 3 garlic cloves in a pot and cover with water and boil for 20 minutes
  • Drain water from potatoes and begin to mash them in a bowl or the pot and add in the butter
  • Warm up the milk and add to potatoes further mixing and mashing
  • Add a little salt and pepper to taste and set aside
  • Dice beets and Turmeric then blitz together in the food processor a couple times until they are finely chopped up, but not a liquid
  • Heat 1 Tablespoon oil on medium high and once hot add the beets and turmeric and cook stirring occasionally for 10 minutes or until the beets get lightly golden brown then take out and set aside
  • Heat 3 tablespoons of oil in a pan on medium high and when hot add in leeks and onion cooking for about 5 minutes
  • Add in Turnips, Carrots, Celery, and Parsnips and cook for another 10 minutes stirring occasionally
  • Mix in about half your gravy mixture and stir for another minute then take it off the heat
  • Butter a 9×13 Casserole Plate then shape the dough to cover the bottom and the sides
  • Add Parmesan cheese, Rosemary, Salt and pepper then press it into the dough
  • Pour enough gravy to cover the bottom of plate then cover with mashed potatoes
  • Add vegetable and gravy mix on top of that with the cheddar cheese mixed in
  • Finally put the beet and turmeric on top and any leftover gravy can be placed on top as well
  • Preheat Oven to 400 °F and then place pie on the top rack and bake for 1 hour
  • Take Pie out and check the sides to make sure the crust is properly golden brown, and if not bake until it is
  • Enjoy you’re delicious feast and don’t forget the Tomato Chutney and Strawberry Cordial!

Notes

  • To save some time you can start steps 1, 2, 8, 12,
  • Store bought pie crusts are fine if you don’t want to make your own.
  • You may notice in the pictures some whole stuffed mushrooms placed on top of the pie crust. I had a few left from the gravy I made so I decided to hide them in the pie. It’s not a crucial step, but it did and to the fun whimsical theme of a deep pie made in the good ol’ Redwall Abbey.
  • The cheeses do add a nice savory taste, but if you didn’t want all the added fat it wouldn’t destroy the recipe to remove them. I’d get rid of the cheddar first as the Parmesan mixed into the crust has more impact.