Turnip and Tater Deeper'n'Ever Beet Root Vegi Pie

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Turnip and Tater Deeper'n'Ever Beet Root Vegi Pie

 

4 large potatoes, peeled, cut in quarters, cooked and mashed.

2 small turnips, peeled, cut in chunks, cooked and mashed

2 beets, boil whole in their skins until tender, cool, peel and slice thinly

1 large onion, sliced and sauteed in butter

1 cup or more of cheese, grated

 

Make a crust for a covered pie. Roll out bottom crust and fit into pie plate.

Put half of the cheese over the bottom crust. Mix potatoes and turnips together

and add 1 tablespoon butter and 1/2 cup of milk. Put half of this into the pie

crust. Mix all the beets and onions together and put on top of the potato and

turnip mixture. Then put rest of potato and turnip mix on and rest of cheese.

Put the top crust on with an attractive edging and slits so steam can escape.

Bake at 375 degrees for 35 to 40 minutes until crust is browned.