Rutabaga Pie Recipe
Rutabaga Pie Recipe photo by Taste of Home
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Publisher Photo
This is a variation of a recipe my mom used to make. I changed a few things so it's easier to prepare. My whole family enjoys this hearty main dish. —Patricia Kron, Oak Creek, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 3 cups diced peeled rutabagas
  • 2 cups diced peeled potatoes
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 1/4 cup steak sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)

Directions

In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside.
In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain. Add rutabagas, potatoes, steak sauce, salt and pepper.
Line a 9-in. pie pan with bottom pastry. Fill with rutabaga mixture. Top with remaining pastry; flute edges and cut slits in top.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden. Yield: 6-8 servings.
Originally published as Rutabaga Pie in Country October/November 1996, p49

Nutritional Facts

1 piece: 394 calories, 19g fat (8g saturated fat), 38mg cholesterol, 692mg sodium, 41g carbohydrate (7g sugars, 2g fiber), 13g protein.

  • 3 cups diced peeled rutabagas
  • 2 cups diced peeled potatoes
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 1/4 cup steak sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  1. In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside.
  2. In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain. Add rutabagas, potatoes, steak sauce, salt and pepper.
  3. Line a 9-in. pie pan with bottom pastry. Fill with rutabaga mixture. Top with remaining pastry; flute edges and cut slits in top.
  4. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden. Yield: 6-8 servings.
Originally published as Rutabaga Pie in Country October/November 1996, p49

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MY REVIEW
Colin User ID: 9092521 261841
Reviewed Feb. 26, 2017

"Excellent, as a former MN and WI resident this really gave me a hearty taste of home."

MY REVIEW
JeanneGMinnesota User ID: 8446597 229406
Reviewed Jul. 11, 2015

"I keep forgetting how good rutabagas are. This recipes makes a nice filling dinner and doesn't take much fussing. A tossed salad rounds it out."

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