A Hearty Meal Fit for Fall
Now that we have harvested our first round of turnips, it’s time to create different ways to eat them. Most of the time, I cook them simply: boiled or roasted and then mashed with butter, salt and pepper. My kids aren’t super fond of turnips, so I do mix them with regular potatoes to sneak them in. Overall turnips make great potato substitutes in many dishes.
When I first considered using beef and turnips together in a dish, I initially thought of a Pasty; a meat and vegetable hand pie originating in Cornwall. I first had a pasty in Northern Wisconsin, back when I was in college. The Wisconsin version consisted of tender beef and rutabagas. This combo got me thinking that replacing the rutabagas with turnips would be great. I love using what I have or what’s in season to for all my recipes. Also, an added bonus was the turnip tops…we can use the entire plant! I still might develop a pasty in the future, but they are labor intensive and I wasn’t feeling up to it. I took the lazy way out and made a pie.
The crust of the pie is made with puff pastry. If you have never used puff pastry before, you must! This is a delicious and simple way to make a crust for your pies. It’s buttery and flaky and melts in your mouth. You can find puff pastry in the freezer section of your local grocery store, typically where the pre-made pie crusts are located. This stew does have beer in it. If you are not a fan of dark beef, you can substitute with beef broth. Although, I think the beer compliments the beef and the turnips very well! I cooked the stew in a slow cooker (one of my best friends). I included directions for making the stew on the stovetop and oven if do not own a slow cooker.