Rutabaga Pie

As temperatures cool and leaves fall, savory pies become a comforting, filling option for an evening meal. When choosing root vegetables to bake beneath buttery pastry, it’s easy to get locked into the basic trio of onions, carrots and potatoes. But don’t overlook the underrated rutabaga. These bulbous vegetables add some sweet heartiness to rutabaga pie, a meat-and-vegetable meal that’ll bring comfort during the coldest months.

To make rutabaga pie, you’ll first cook the root vegetables together, then brown the ground beef with the aromatics before nestling everything in a double-crust pie pastry (store-bought is fine!). The result is a savory pie recipe that goes well with a side of green vegetables or a salad.

What’s the difference between rutabagas and turnips?

Rutabagas (sometimes called swedes) are often confused with turnips, but the two are quite different. Rutagabas have ivory skin and sunny yellow flesh that sweetens as they cook. In contrast, the white flesh of purple-topped turnips has a radish-like pepperiness that strengthens as the globes mature. Both take well to roasting, mashing and baking into casseroles (like turnip puff). And both taste mellower when paired or mixed with potatoes and other root vegetables. But expect a sharp difference in flavor if you swap turnips for rutabagas in this meat-and-vegetable pie.

Ingredients for Rutabaga Pie

• Rutabagas: Rutabagas dry out easily, so they’re often sold coated in wax. Peel them. Small, similarly sized pieces cook more evenly.
• Potatoes: Depending on the effect you’re after, either of the two main types of potatoes, starchy or waxy, works in this pie. Waxy red potatoes keep their shape, yet soften more than the rutabagas. Starchy russets break down and thicken the pie filling, especially after you peel off their tough skins.
• Ground beef: A lean ground beef will minimize greasiness in this pie. Drain drain any excess liquid after cooking the meat to avoid the dreaded soggy bottom of the pie crust.
• Onion: There’s no need to get fancy with your onion choice for this pie. A white or yellow onion does the trick.
• Celery: Like onion, celery is an aromatic that brings out the flavor of other ingredients.
• Steak sauce: Steak sauce adds extra tang and spices to the sauce. If you don’t keep a bottle in your fridge, you can whip up homemade steak sauce using everyday staples.
• Salt and pepper: Season the pie with a little salt and pepper. Some steak sauce brands and recipes can be pretty salty, so adjust the seasonings to taste.
• Pie pastry: This pie’s filling fits into a 9-inch double-crust pastry. Make your own double pie crust for the flakiest bake. Prepare it in advance so it can chill in the fridge for an hour to overnight, or keep a batch in the freezer for ready use.

Directions

Step 1: Boil the root vegetables

In a large saucepan, cook the rutabagas and potatoes in boiling salted water until they’re tender. Drain them and set them aside.

Step 2: Brown the meat and vegetables

In a skillet over medium heat, cook the beef, onion and celery until the meat is browned and the vegetables are tender. Drain any excess liquid, then add the boiled rutabagas, potatoes, steak sauce, salt, and pepper.

Step 3: Build the pie

Line a 9-inch pie pan with the bottom pastry. Fill the pastry with the rutabaga mixture. Top it with the remaining pastry, flute the edges and cut slits in the top.

Editor’s Tip: To prevent a soggy pie crust, brush the bottom pastry with an egg wash after you lay it in the pie pan. For a golden crust, brush the top and fluted edges of the pastry too. Use a whole egg beaten with a splash of water for a browner crust, or an egg white for a paler yet shiny top.

Step 4: Bake the pie

Bake the rutabaga pie at 425°F for 10 minutes. Reduce the heat to 350° and bake the pie for 35 to 40 minutes longer or until the crust is golden.

Rutabaga Pie Variations

• Replace the meat: Ground turkey and chicken breast are lower-fat substitutes for beef in rutabaga pie. For a plant-based version, replace the meat with cooked bulgur wheat. It has a crumbly, slightly chewy texture that mimics ground beef, especially when you simmer the bulgur in vegetable or mushroom stock. If you switch to a meatless dish, check that the steak sauce and pie pastry are vegetarian-friendly.
• Keep the vegetables coming: Give this pie more sweetness by adding carrots or replacing one of the potatoes with a turnip for some spiciness. Mushrooms amp up the umami, especially if you’re using bulgur to make a vegetarian version.
• Add more seasoning: Saute minced garlic with the onions, or sprinkle garlic powder with the salt and pepper. Add chili powder to taste for heat or a pinch of mustard powder or ground ginger for extra bite. Use earthy herbs like thyme and marjoram to support the root vegetable blend.

How to Store Rutabaga Pie

Tightly wrap leftover rutabaga pie and store it in the refrigerator. Wait until the pie has cooled completely—but not more than two hours—before you store it. Store individual slices in airtight containers.

How long does rutabaga pie last?

Rutabaga pie lasts three to four days in the refrigerator. It’s easier to cut through a warm crust, so slice the pie before you refrigerate it or after you’ve reheated it for fewer crumbly leftovers.

Can you freeze rutabaga pie?

Freeze rutabaga pie uncooked to keep the crust flaky. Let the filling cool completely, and then assemble the pie in a freezer-safe pie plate and wrap it tightly. Take the pie out of the freezer 30 minutes before baking, and preheat the oven to 425° as it sits on the counter. Set the pie on a baking sheet, cover the edges loosely with aluminum foil and bake the pie for 30 minutes. Reduce the oven temperature to 350°, remove the foil and bake the pie until an instant-read thermometer inserted into the center reads 165°, about 60 minutes.

How should you reheat rutabaga pie?

Reheat refrigerated rutabaga pie in a 350° oven until the filling temperature reaches 165°. To remove the chill, let it sit on the counter while the oven preheats. Reheat individual slices in a 350º oven or toaster oven to keep the crust crisp and flaky. An air fryer also reheats individual slices well. Wrap a slice in parchment paper and heat it for about five minutes, checking the internal temperature to make sure it’s warmed through. Avoid microwaving rutabaga pie; it will reheat unevenly and the crust will be soggy.

Rutabaga Pie Tips

Do you need to peel rutabaga?

Always peel rutabagas that are coated in food-grade wax. Organic rutabaga usually isn’t waxed, and you likely won’t wax homegrown rutabaga, but it may still be easier to peel off the outer skin than to scrub it clean. The surface layer is soft enough that you should be able to remove it with a vegetable peeler.

What else can you serve with rutabaga pie?

Rutabaga pie is so filling that a basic green salad is enought to round out the meal. If you want to get fancier, there’s time to toss together a classic Caesar salad with scratch-made dressing and croutons or build a lemon artichoke romaine salad as a bright contrast to the savory pie. Stick with the root vegetable theme and serve beet greens alongside rutabaga pie. Pair a slice of pie with a cup of garlic soup for a delicious variation on a soup-and-sandwich combo.