4 large potatoes, peeled and quartered
2 small turnips, peeled and cubed
2 beets, boiled and cooled
1 large onion, sliced
1 cup grated cheese
2 pie crusts, homemade
Make a crust for a covered pie. Roll out bottom crust and fit into a 9-inch pie plate. Put half of the cheese over the bottom crust. Boil potatoes and turnips until cooked; drain. Mash potatoes and turnips together and add 1 Tablespoon butter and 1/2 cup of milk. Put half of this into the pie curst. Sautee onions in a little butter. Mix all the beets and onions together and put on top of the potato and turnip mixture. Then put the rest of potato and turnip mix on and the rest of the cheese. Put the top crust on with an attractive edging and slits so steam can escape. Bake at 375 degrees for 35-40 minutes until crust is browned. (I do not remember my source, but this is a Redwall Food.)
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