Now, turnip pie doesn't sound very exciting, but I found a turnip rolling round the fridge last night, and this is what I created.
It was a really rich, tasty pie that I'll definately be making again come Autumn.
2 onions, sliced
2 gloves garlic, minced
100ml balsamic vinegar
1 tbsp lea & perrins
1 tin choppedtomatoes
1/2 pint vegtable stock (I use Mariold powder here)
1 turnip/swede, cubed
4 bacon rashers, cut into lardons
3 tbsp dijon mustard
1 tbsp wholegrain mustard
Large knob butter
Salt and pepper
1. In a large fryin pan, cook the onion and garlic in the balsamic vinegar on a low heat until soft, sticky and the onion is translucent
2. Add the bacon bits, and cook until the bacon is cooked through
3. Add the turnip and turn up the heat a little, fry for a few minutes.
4. Add enough stock to cover the turnip, add lea & perrins
5. Cover with lid and simmer over a low heat until the turnip cubes are soft. It took mine almost half an hour, but I was having Aga problems, so hopefully won't normally take so long.
6. While turnip is cooking, boil potatoes
7. Mash potatoes with mustard, butter, milk, salt and pepper, and set to one side
8. When your turnip is cooked, take off lid and reduce liquid. Check for seasoning.
9. Use turnip mixture to line the bottom of a pie dish
10. Top with mash and bake for half an hour, or until the top is golden
I think it would also be nice with cheese on top, and I served it with peas and french beans.