Beef and Turnip Pot Pie
Ground beef and sautéed turnips topped with pie crust and baked in a skillet. Hearty comfort food from the farm share.
Can we talk about turnips? Well, it's my blog so I guess the question is rhetorical. Turnips are a cool weather crop that typically grows well for the farmers who've supplied our farm share. What grows well you tend to get in plentiful amounts.
A decade ago, before I'd ever heard of Community Supported Agriculture (CSA) and when local eating was the tomatoes I'd grow each summer or the fruit we'd get at a 'let's take the kids, it'll be fun' pick your own outing, I rarely ate turnips. I had no recipes that called for turnips--but if rutabagas weren't available in the store when I wanted to make pasties I'd substitute a turnip.
A single turnip, a few times a year.
Now I get a bag of turnips at least a couple times a month at the beginning and the end of the CSA season when the cool weather crops are flourishing. [Let me put it this way--if you're getting tomatoes, peppers, and zucchini you're probably not getting turnips. All other times you're getting turnips.]
Instead of fighting the turnip, I'm embracing it's uniqueness. [Somewhat like my darling Robert Barker's uniqueness.] Sometimes the turnips stand alone, like in turnip pickles and turnip fritters. Most often, though, I combine turnips with meat or other vegetables. Sometimes I have failures, like the watery scalloped turnips and salami I shared on my FB page [I'm intrigued by Cindy's suggestion to brine turnip slices to draw out the moisture before cooking]. Other times I have a success, like this Beef and Turnip Pot Pie. This is a variation on my Beef & Bok Choy Pie, flavored similarly to a pasty but using ground, not cubed, beef.
You can find all of my turnip recipes in the Turnip Recipes Collection, part of the Visual Recipe Index by Ingredient. This is a resource for folks like me eating seasonally from the farm share, the farmer's market, or grocery store specials [not that I've ever seen turnips on special but you never know]. I've got turnip recipes pinned on Pinterest--you can follow me here. For more info on how to use this blog, click here.
Beef and Turnip Pot Pie
- 1 pound ground beef
- ½ cup finely chopped onion
- 1 tablespoon butter (I use unsalted)
- 3 to 4 cups chopped turnips (bite sized)
- ½ teaspoon salt (I use kosher)
- ¼ teaspoon (ish) pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon beef soup base
- ½ cup water
- pie crust for 1 pie (make your own or unroll from the box, I'll never judge)
- to serve, sharp cheddar cheese
- Preheat oven to 425 Degrees Fahrenheit. In a cast iron skillet (I like my 10 inch for this) sauté ground beef and onion over medium heat until no longer pink (the beef) and slightly softened (the onion), about 8 to 10 minutes.
- Add butter and turnips to the skillet. Stir to coat with fat. Cook with beef and onion until lightly browned, about 5 to 8 minutes, stirring once or twice.
- Add seasonings and water, stir well. Cook for about 5 minutes until the water has combined with the soup base to make a sauce and the beef and vegetables are moist but not runny.
- Add the pie crust to the skillet, tucking it in around the edges and poking a few slits in the crust.
- Transfer skillet to preheated oven. Bake for 15 minutes, then turn down heat to 350 and continue baking another 30 to 45 minutes until crust is lightly browned.
- Serve with a hunk of cheese.
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