Sometimes, we just find ourselves standing in the need of Savory Pie. The night we made this was one of those times. My wife had requested a Root Vegetable Cholera…specifically with turnip, so we had a little extra turnip on hand. Thinking that it would pair well with beef, we defrosted a bottom round roast from the old chest freezer, and we diced it finely so it would become nice and tender as it cooked. We then added a few other ingredients that caught our fancy, and we made a Roux with some Worcestershire Sauce and Water to complete the flavour profile of our filling.
After a quick rolling out of our Short Crust Pastry Dough, and we were ready to fill out pies and bake. When they came out, the filling was piping hot, and the aromas filled well beyond the kitchen. After the meal, I was told I’m allowed to make it again!
Time: 45 Minutes
- Short Crust Pie Crust Dough (or go with a frozen pie crust)
- Beef. We used a Bottom Round Roast.
- Worcestershire Sauce
- 1 Tablespoon Butter
- 1 Tablespoon All Purpose Flour
- A little water
- Shredded Cheddar Cheese
- Boil your turnip, and when it’s soft, peel and dice it.
- As your turnip boils, dice your onion, peel and dice your garlic, and dice your beef into very small pieces.
- Preheat your oven to 350 degrees F.
- Heat a pan with your butter in it, and when it’s hot, add in your onion and garlic. Sautee until they begin to caramelize.
- Add your beef and turnip, and cook until your beef browns on the outside.
- Add your arugula, and cook until it wilts.
- Sprinkle in your flour, and stir to combine. Then, add in a little Worcestershire Sauce and some water, and cook as your sauce thickens.
- As your sauce thickens, roll out your short crust pastry dough, and place it in your pie pan. Then, arrange a layer of shredded cheddar on the bottom of your pie dough.
- Scoop your beef filling into your crust, and transfer your pie to the oven.
- Bake for 30-35 minutes until your pie crust browns a little on top.
- Plate, devour, and enjoy!