Recipe of the Week: Mole’s Favorite Deeper’n’Ever Turnip’n’Tater’n’Beetroot Pie

This is an easy turnip recipe we love. It’s from The Redwall Cookbook by Brian Jacques, but I tweaked it just a little. (The Redwall series of books is geared toward upper elementary/jr. high students.) The name of it is almost as good as the recipe!


  • 2 lbs. potatoes, peeled and chopped (all amounts are approximate; we rarely make this exactly the same twice.)
  • ½ lb. carrots, peeled and chopped
  • 1 lb. turnips, peeled and chopped
  • 12 Tbsp. butter/margarine, divided
  • 1-2 cups grated cheddar cheese
  • salt and pepper to taste (we only use pepper)


  1. Preheat oven to 350 degrees F.
  2. Place the carrots and turnips in a pan and cover with water. Place the potatoes in another pan and cover with water. Heat on high. Boil all vegetables until soft, about 15-20 minutes.
  3. Drain the vegetables separately, return them to pans, and add half of the butter to each pan. Mash the vegetables until they are smooth and then season them with salt and pepper to taste.
  4. In an 8×12 pan, spread alternating layers of the vegetables, starting with the carrot mixture and finishing with a layer of potato. Roughen the top with a fork.
  5. Sprinkle the cheese on top and bake until the cheese is bubbling, about fifteen minutes.

Serve with a green salad.

Hope you like this, Wendy

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