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I love root vegetables. They are so nutritious and full of flavor! They are also nice and hearty and perfect in a savory pie. In fact, the root vegetable pot pie recipe I will share with you today is inspired by the savory pies in The Lord Of The Rings. This savory vegetable pie is a real winner and sure to please pie lovers everywhere!

This recipe for Butterbur’s Savory Pie Rustic Double-Crust Pie with Root Vegetables is actually from a whole cookbook devoted to foods from imaginary iconic worlds. It is called GASTRONOGEEK: 42 Recipes from Your Favorite Imaginary Worlds by Thibaud Villanova and Maxime Léonard and is published by Hachette Book Group.

They share recipes inspired by pop culture favorite movies, comics, manga, television series, and literature. This makes cooking more fun and it also makes for really fun theme nights! Naturally, I was immediately drawn to The Lord of the Rings fandom and the Butterbur’s Savory Pie Recipe since we love Tolkien and savory pies.

Here is a bit of food for thought:

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”

― J.R.R. Tolkien

Root Vegetable Pot Pie, Inspired By The Savory Pies In The Lord Of The Rings

Excerpted from GASTRONOGEEK: 42 Recipes from Your Favorite Imaginary Worlds by Thibaud Villanova and Maxime Léonard. Copyright © 2020. Available from Running Press, an imprint of Hachette Book Group, Inc. Here is my affiliate link to the book on Amazon.

THE LORD OF THE RINGS 

APPETIZER 

Butterbur’s Savory Pie Rustic Double-Crust Pie with Root Vegetables

Serves 4 – Preparation time: 15 MIN – Cooking time: 1 HOUR

It is always with emotion that Samwise Gamgee recounts the epic tale that led him and Mr. Frodo Baggins out of the Shire. Even more stirring is he when he tells the tales of the Elven feasts or the meager meals he and Frodo took on their journey as they roamed the vast lands of Middle-earth. From Buckland to the Barrow-downs, from Lothlórien to Mordor, you will discover here, brave adventurer, those things by which you can relive some of the memories of Samwise Gamgee, son of Hamfast the Gaffer, who went from gardener to master of the Shire.

Butterbur’s Savory Pie Rustic Double-Crust Pie with Root Vegetables

First, clear you work surface and gather your hearty pot pie ingredients.

• 2 rutabagas
• 2 parsnips
• 2 Agria or Yukon Gold potatoes
• ¼ small cooking pumpkin (could substitute sweet potatoes)
• 2 tablespoons of olive oil
• 5 cups fresh spinach
• 2 teaspoons unsalted butter
• pinch of Kosher salt and freshly ground black pepper
• 3 large eggs
• 1¼ cups crème fraîche
• Pinch of quatre épices spice blend (French blend of herbs)
• 2 sheets store-bought puff pastry dough

To make this rustic pie, a specialty served in The Prancing Pony by innkeeper Barliman Butterbur, prepare the vegetables for the filling using the detailed instructions below. You will then cook the rutabagas, parsnips, and potatoes before adding them to the pie. Instead of a traditional pie crust, we use pre-made puff pastry sheets which makes it so easy that you can’t fail. Plus, you will love the flaky puff pastry crust on this gourmet root veggies pie! This dish is perfect for a cold wintery night. Go ahead and pull out your pie dish and make some savory root vegetable pot pies with flaky crust!

Printable Vegetable Pot Pie Recipe Card

Root Vegetable Pot Pie – Butterbur’s Savory Pie

Delicious savory pie with lovely flaky pastry crust and root vegetable filling.

Total Time

1 hour, 15 minutes

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Ingredients

• 2 rutabagas
• 2 parsnips
• 2 Agria or Yukon Gold potatoes
• ¼ small cooking pumpkin
• 2 tablespoons (30 ml) olive oil
• 5 cups (150 g) fresh spinach
• 2 teaspoons (10 g) unsalted butter
• Salt and freshly ground black pepper
• 3 large (165 g) eggs
• 1¼ cups (300 ml) crème fraîche
• Pinch of quatre épices spice blend (French blend of pepper, cloves, nutmeg and dried ginger)
• 2 sheets (400 g) store-bought puff pastry dough

Instructions

1. Preheat the oven to 350°F (180°C).
2. Peel the rutabagas, parsnips, and potatoes. Set them aside.
3. Peel the pumpkin and scrap out the seeds. Slice the flesh into ⅓-inch (1 cm)-thick slices, and place them in a stockpot. Drizzle the slices with the olive oil. Cook over low heat for 30 minutes, stirring occasionally to prevent the pieces from sticking together; drain, and set aside.
4. Wash and dry the spinach. Cook the spinach in the butter just until wilted. Adjust seasonings to taste, then transfer the spinach to a plate or colander to drain.
5. Cook the remaining peeled vegetables in separate saucepans of boiling salted water to preserve their individual flavors, just until slightly softened. Remove the vegetables from the saucepans, immerse them briefly in a bowl of ice water to stop the cooking, then remove them to drain. Once cooled, thinly slice them.
6. In a large bowl, beat the eggs with a fork, add the creme fraiche, and stir to combine. Season with a pinch of salt and pepper and the quatre épices spice blend; set aside.
7. Line the bottom a tart pan with a circle of parchment paper.
8. Cut the puff pastry into two circles, one measuring 9. inches (24 cm) and the other 8 inches (20 cm) in diameter.
9. Prick the dough circles with a fork, and line the bottom of the tart pan with the larger circle. Fill the tart with layers of the cooked vegetables, adding them in this order: the spinach, slices of rutabaga, slices of pumpkin, potatoes, and parsnips. Pour the egg mixture into the pan to cover the vegetables.
10. Place the remaining dough disk on top. Crimp the edges of the dough circles together to seal them completely, then bake until golden on top, about 30 minutes.

Nutrition Facts

Root Vegetable Pot Pie – Butterbur’s Savory Pie

Serves: 4

Amount Per Serving:
Calories		773.75 kcal
% Daily Value*
Total Fat 30.36 g		46.2%
	Saturated Fat 12.48 g	60%
	Trans Fat 0.09 g
Cholesterol 162.27 mg		54%
Sodium 1651.34 mg		68.8%
Total Carbohydrate 108.18 g		36%
	Dietary Fiber 14.56 g	56%
	Sugars 18.33 g
Protein 21.59 g

Vitamin A 84.61 %		Vitamin C 111.09 %
Calcium 36.09 %		Iron 42.78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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