A couple years back I set out to make a stew using as many root vegetables as I could. I’ve made it half a dozen times since then. In that time I have made two major changes, adding turmeric root and spices to give it a curry flavor, and putting it into pie shells for a scrumptious pot pie experience.
This time around I tried adding ginger to see if I could get one more root into the recipe. It added more spice than I was expecting so I’ve modified the recipe to reflect my recommendation for a more well balanced flavor.
Recipe
Makes 8-10 small pot pies, or 2 9-in pot pies.
Total cook time including prep approximately 4 hours.
- 1 Large Red Onion
- 2 Russet Potatoes or 4 Red Potatoes
- 2 Rutabagas
- 2 Turnips
- 1 Large Parsnip or 2 Small Parsnips
- 1 Tbsp Vegetable Oil
- 2 Tbsp Minced Fresh Turmeric Root
- 1 Tbsp Minced Garlic
- 1 Tsp Minced Fresh Ginger
- 1 Tsp Smoked Paprika
- 1 Tsp Cumin
- 1/2 Tsp Chili Powder
- 1/2 Tsp Cinnamon
- 1 Tbsp Tomato Paste
- 1 Tsp Sage
- 1 Tsp Garam Masala
- 1/2 Tsp Coriander
- 1/2 Tsp White Pepper
- 4 Tbsp Flour
- 2 Cups Vegetable/Mushroom broth (Can substitute Beef Broth)
Special note: Because turmeric will stain anything and everything yellow, I recommend using gloves and a nylon cutting board if you have them.
Start by peeling and mincing the turmeric, ginger, and garlic. I am not ashamed to use pre-minced garlic but I think the ginger and turmeric should be fresh for best results.
Peel and chop into medium size chunks all the root vegetables, keeping the onion separate.
Preheat oven to 375° F
Measure out 2 Tbsp turmeric, 1 Tbsp garlic and 1 Tsp ginger. On the stove top heat a dutch oven or large oven safe pot with lid on medium heat. Add 1 Tbsp vegetable oil. Add the turmeric, garlic, and ginger to the oil and saute it for 3-5 minutes or until garlic turns golden brown and the turmeric and ginger take on a darker color.
Add the red onion and stir until the onion turns yellow-brown from the turmeric oil. Turn off burner.
Add 1 Tsp smoked paprika, 1 Tsp cumin, 1/2 Tsp chili powder, 1/2 Tsp Cinnamon and 1 Tbsp tomato paste to the pot and stir.
Add chopped potatoes, parsnips, rutabaga, and turnips.
Add 2 Tbsp Flour, 1 Tsp sage, 1 Tsp garam masal, 1/2 Tsp ground coriander, and 1/2 Tsp white pepper.
Stir the pot until all the ingredients are evenly mixed together. Pour 2 Cups of broth over the entire mixture.
Bake in oven for 60 minutes.
Remove stew oven from oven. Stir. Place back in oven and bake for 60 additional minutes.
If making pie crust, this should leave you enough time to make the pie crust and line the pans before you need to pull the stew out of the oven. If you need a recipe for that I have one here.
Remove stew from oven and mix. If the stew still has excess liquid add the last 1-2 Tbsp flour. Sir until integrated. The sauce should be a paste-like consistency.
Scoop the filling into the pie shells. Cover the shells with pie dough and crimp the edges.
Place back in the oven for 45-55 minutes, or until the pie crust is golden brown.
Let set until cooled enough that you do not burn yourself. Filling will be very hot.
