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!

http://wonderlandrecipes.com/2014/09/11/deeper-n-ever-turnip-n-tater-n-beetroot-pie/