Tasty Rutabaga Pie

Growing up, I never thought much about rutabagas. They were just those funny-looking root vegetables that sat quietly in the produce section. But here’s the thing about rutabagas – they can surprise you. One cold afternoon, my neighbor brought over a slice of rutabaga pie, and I couldn’t believe what I’d been missing all these years.

Now, before you raise an eyebrow at the idea of a rutabaga pie, let me tell you – this isn’t your typical dessert. It’s a savory, comforting dish that feels like a warm hug on a chilly day. I make it whenever I want something different from the usual potato-based dishes, and my family has grown to love it just as much as I do.

The best part? This pie is pretty forgiving. If you’ve never cooked with rutabagas before, don’t worry. As long as you can peel and slice vegetables, you’re already halfway there. Trust me, this might just become your new go-to comfort food for fall dinners.

What Kind of Rutabaga Should I Use?

When shopping for rutabagas, look for ones that feel heavy for their size and have smooth, firm skin without major blemishes or soft spots. The most common variety you’ll find in grocery stores is the American Purple Top, which has a purple-tinged top and a creamy yellow bottom – either small or medium-sized ones work great for this pie. While larger rutabagas might seem like a better value, they can sometimes be woody or bitter in the center, so stick to ones that are about 4-5 inches in diameter. If you’re having trouble finding rutabagas, you might see them labeled as “swedes” or “yellow turnips” in some stores, but they’re all the same vegetable.

Options for Substitutions

Need to make some changes to this classic pie? Here are some helpful swaps you can try:

• Rutabaga: If rutabaga isn’t available, turnips make the closest substitute with a similar taste and texture. You could also use parsnips, though they’re a bit sweeter.
• Minced beef: Ground turkey or pork work well here – just note that turkey might make the filling a bit lighter in color and less rich. If using turkey, add an extra tablespoon of steak sauce for more flavor.
• Steak sauce: Out of steak sauce? Try Worcestershire sauce mixed with a bit of ketchup, or even BBQ sauce in a pinch. Use the same amount as called for in the recipe.
• Double-crust pie pastry: While homemade is great, store-bought pie crust works just fine. You can also top the pie with mashed potatoes instead for a shepherd’s pie style dish.
• Celery: If you’re not a fan of celery or don’t have any, try diced carrots or green bell peppers for that needed crunch and vegetable base.

Watch Out for These Mistakes While Cooking

The biggest challenge when making rutabaga pie is getting the root vegetables cooked to the right consistency – undercooked rutabagas and potatoes will remain hard and unpleasant, while overcooked ones turn mushy and make the pie filling watery. To get it just right, pre-cook the rutabaga and potato cubes until they’re just tender when pierced with a fork, about 10-12 minutes. Another common mistake is not browning the ground beef properly – make sure to cook it until well-browned and drain any excess fat to prevent a greasy pie filling. For the best texture and flavor, let the filling cool slightly before adding it to the pie crust, as hot filling can make the bottom crust soggy. Also, don’t forget to cut small vents in the top crust before baking – this allows steam to escape and helps prevent the dreaded soggy bottom crust that can ruin an otherwise perfect pie.

What to Serve With Rutabaga Pie?

This hearty meat and root vegetable pie calls for simple, fresh sides that balance out its rich, savory flavors. A crisp green salad with a light vinaigrette dressing makes the perfect companion, cutting through the pie’s richness while adding a nice contrast in texture. For extra veggies, steamed green beans or roasted Brussels sprouts work really well on the side – they’re simple enough not to compete with the pie’s flavors but still add color and nutrition to your plate. If you’re serving this on a cold day, consider adding some cranberry sauce or pickled vegetables for a bright, tangy contrast that helps balance the meal.

Storage Instructions

Keep Fresh: Once your rutabaga pie has cooled completely, you can keep it in the fridge for up to 4 days. Just cover it well with plastic wrap or aluminum foil, or pop it in an airtight container. The flavors actually get even better after a day as everything melds together!

Freeze: This hearty pie freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It’ll keep for up to 3 months in the freezer. You can freeze it whole or in individual slices for easy portions.

Warm Up: To enjoy your leftover pie, heat it in a 350°F oven for about 20-25 minutes if thawed, or 40-45 minutes if frozen. Cover the top with foil if it starts browning too much. You can also microwave individual slices for a quick meal, though the crust won’t be as crispy.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 180-200 g

Ingredients

For the filling:

• 1/4 tsp black pepper
• 2 cups cubed potatoes
• 1/2 cup chopped onion
• 3 cups cubed rutabagas
• 1/2 cup sliced celery
• 1 lb minced beef
• 1/4 cup steak sauce
• 1 tsp salt

For the crust:

• pastry for a 9-inch double-crust pie

Step 1: Cook Rutabagas and Potatoes

In a large saucepan, bring salted water to a boil.

Add the rutabagas and potatoes and cook just until they are tender.

Once done, drain the vegetables thoroughly and set them aside for later use.

Step 2: Cook Beef and Vegetables

In a skillet over medium heat, combine beef, onion, and celery.

Cook the mixture until the beef is browned and the vegetables are tender.

Drain any excess fat and then mix in the cooked rutabagas and potatoes.

Add steak sauce, salt, and pepper, stirring to combine all ingredients thoroughly.

Step 3: Assemble the Pie

Line a 9-inch pie pan with your prepared bottom pastry.

Fill the pastry shell with the rutabaga and beef mixture.

Cover the filled pie with the remaining pastry.

Flute the edges to seal and cut slits in the top to allow steam to escape during baking.

Step 4: Bake the Pie

Preheat your oven to 425°F.

Place the assembled pie in the oven and bake for 10 minutes.

Afterward, reduce the temperature to 350°F and continue baking for an additional 35-40 minutes, or until the crust turns golden brown.

Remove from the oven and allow to cool slightly before serving.