This recipe takes a while to make, so I suggest you make it on a day off!
~Beef & Turnip Pie~
FOR THE CRUST:
2 1/2 cups all purpose flour
1 tsp. salt
1 c. chilled butter (2 sticks), cut into chunks
2 tbsp apple cider vinegar
1/2 c. ice water
FOR THE PIE:
1 lb. turnip roots, diced (4-5 medium)
1/2 lb. carrots, diced (5-6 smaller carrots)
3 sprigs of fresh thyme
1 oz. green onions, diced (~1/2 bunch)
1/2 oz. carrot leaves (if you bought carrots with tops)
2 slices of bacon, chopped
1 lb. ground beef (I used 91% lean organic beef)
1.5 oz. mushrooms, de-stemmed and chopped (~10 small mushrooms)
3 cloves garlic, diced
1/2 c. frozen corn
1/2 c. frozen peas
1/2 c. beef broth
2 tbsp. flour
1/2 tsp. red pepper flakes
10 sage leaves, chopped
3 stalks rosemary, chopped
1 beaten egg
STEP ONE: Pie Crust
1. Blend flour and salt together in food processor.
2. Pulse in butter until coarse and crumbly.
3. Combine vinegar and water. Drizzle on top of flour-butter mixture and pulse until mixture holds together.
4. Divide dough in half and wrap each half in plastic wrap.
5. Press each half into disks and chill until firm (about 2 hours).
STEP TWO: Caramelize the Roots
1. Heat an iron skillet on medium heat with 2-3 tablespoons of olive oil.
2. Add turnips, carrots, and thyme. Sauté for about 20 minutes. Roots will become translucent and start to caramelize.
3. Add green onions and carrot leaves. Cook for another 4-5 minutes. Stir well.
4. Remove roots from skillet and set aside in a large bowl.
STEP THREE: Prepare the Meats
***Pre-heat oven to 375F***
1. In the same iron skillet, cook diced bacon thoroughly. Remove from heat and drain.
2. Cook ground beef until mostly done, then add mushrooms and garlic. Stir frequently and cook until beef is done.
3. Add bacon and ground beef mixture in with roots.
4. Add corn, peas, sage and rosemary to filling mixture.
STEP FOUR: Assemble the Pie
1. Roll one disk of pie crust into a 9" circle and then line bottom of iron skillet with crust.
2. Add fillings to crust.
3. In a separate bowl, mix beef broth, flour and red pepper flakes. Pour over top of pie fillings.
4. Roll second disk of pie crust into a 9" circle and lay over top of pie. Crimp edges together and form creases with a fork.
5. Brush top of crust with egg and cut several vents for steam.
6. Bake 45-60 minutes until golden brown.
Top with sriracha, pair it with a pale ale, and as always, bon appétit!
Love,
Jazz