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

In The Bellmaker, they garnish the pie with hogweed; however, I don't think that's edible for humans, so I'd recommend parsley leaves. In Outcast of Redwall, it's specified to have mushroom gravy.


Filling:
1 1/2 cup potato, chopped into medium-sized pieces
1 1/2 cup beets, chopped into medium-sized pieces
1 1/2 cup turnip, chopped into medium-sized pieces
3 tsp. seasonings (your choice of herbs. This time I used sage, fennel seeds, and black pepper)
1/2 cup water
3 Tbls. whole wheat flour

Gravy:

1 Tbls. oil
3/4 cup mushrooms, chopped small
1/4 cup minced onion
1/4 cup grated carrot


Crust:
1 batch of double-crust pie dough. I like to add 1-2 tsp. of herbs to the dough for some extra flavor.

Preheat oven to 350 F.


Roll 1/2 the crust large enough for a 9" pie tin or square baking pan, and put it in the pan. Roll out other half for the top of the pie. Refrigerate until ready to use.

For the gravy, saute the mushrooms, onion, and carrot in oil until it is all nice and juicy.

Stir together the gravy mixture with the potato, beets, turnip, seasoning, and flour. Put in the pie crust. Pour the water over it all, then cover with the top crust, tucking in and trimming the edges of the crust. Cut some slits in the top crust.

Bake the pie at 350 F for 50-60 minutes.