REDWALL RECIPES
MOLE'S FAVOURITE TURNIP AND TATER DEEPER 'N EVER PIE INGREDIENTS (to serve four)
llb (45()g) of potatoes
i121b (225g) of carrots
1/2 lb (225g) of turnips (or swedes)
2oz (50g) of cheddar cheese (or any favourite hard cheese)
3oz (75g) of butter
salt and pepper to taste
METHOD
Wash and peel all the vegetables. Cut them up into small pieces.
Put the potatoes into one pan and the carrots and turnips together
into another. Cover with water, add a little salt and boil until
tender.
Drain, then add half of the butter to each pan and mash the vegetables
till they are smooth.
Take a deep pudding dish, layer the vegetables alternately finishing
with potatoes. Roughen the top layer with a fork.
Grate the cheese and sprinkle over the top of the pie. Put the
pie onto the top layer of the oven and bake for 15 minutes on
180°C.
Serve with crisp salad and pickled beetroot.
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