Rutabaga Pie Recipes

RUTABAGA PIE

Steps:

• In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside. , In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain. Add rutabagas, potatoes, steak sauce, salt and pepper. , Line a 9-in. pie pan with bottom pastry. Fill with rutabaga mixture. Top with remaining pastry; flute edges and cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden.

LOW CARB SHEPHERD'S PIE WITH MASHED RUTABAGA

Steps:

• olive oil in a large cast iron skillet over medium heat. Saute onions and garlic for 3 minutes until tender. Add pine nuts and toast for 2 minutes until golden. Stir in ground beef, pork or lamb and break up with a wooden spoon until finely minced. Season with cinnamon, cumin, allspice and black pepper to taste as well as an additional ¾ teaspoon sea salt. Add broth and aminos and simmer for 5 minutes until liquid is absorbed.
• cast iron skillet over medium heat and add carrots. Saute for 3 minutes until crisp-tender then stir in peas and pinch sea salt. Cook for 5 minutes until the peas are warm and tender.
• the rutabagas until tender. For the Instant Pot (my preferred method), cook with 1 cup water in high pressure for 15 to 17 minutes depending on size of rutabagas. Add cooked rutabagas to a high-powered blender and blend, using the tamper to keep the mixture going. Blend in ghee, sea salt and black pepper to taste.
• oven to 350 degrees. In a 9×13 inch glass casserole, layer the meat first with the peas and carrots next and finally the mashed rutabaga smoothed on top. Bake for 20 minutes on the 2nd highest oven rack. Broil for 5 minutes to give the rutabaga a bit of a crust. Slice into 6 squares and serve warm.

MASHED RUTABAGA

Steps:

• Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
• Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
• Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
• Add the sour cream, if using, and mix through the rutabaga mash.
• Add the brown sugar, if using, and mix through the rutabaga mash.
• Serve hot as a vegetable side dish for dinner.

SHEPHERD'S PIE WITH RUTABAGA TOPPING

Steps:

• Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside. Heat a wide, heavy-bottomed pan over medium heat until hot. Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside. Add onions; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
• Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours. Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper.
• Place rutabagas and potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
• Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand. Add butter, as desired, and enough hot milk to make a creamy puree. Season with salt and pepper; stir in chopped rosemary.
• Preheat oven to 350 degrees. Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake 1 hour, or until top is brown and crusty. Serve hot.

BEEF AND RUTABAGA HAND PIES WITH JALAPENO KETCHUP

Steps:

• For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour.
• For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well.
• To make the pastries, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pastry with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes.
• Preheat the oven to 400 degrees F.
• Brush the chilled pastries with egg wash. Bake the pastries 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more.
• Serve the pastries with Spicy Ketchup.
• Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake.