8 oz. of swede or turnip, peeled and cut into thick sticks
8 oz. parsnip, peeled and cut like the swede
8 oz. green cabbage, chopped coarsely
8 oz. carrots, peeled and sliced
6 oz. onion, chopped
3/4 cup (1 1/2 sticks) unsalted butter, chopped into 1/2-inch pieces
1 tablespoon oil or butter
salt and pepper
1 egg, lightly beaten
1 1/4 cup stock
Any variety of vegetables can be used in this recipe. Use whatever you like or is in season.
Parboil the swede and parsnips in one pan, the cabbage in another, and the carrots in another. Drain them all separately; set aside the cooking water.
Cook the onions in 2 tablespoons of butter until they begin to soften.
Add the swede and parsnip to the onion, and cook until tender. Then spread them over the bottom of a deep pie dish and season.
Next add a little butter and fry the cabbage until just tender before adding it to the dish, and seasoning.
Do the same with the carrots.
Set the oven to 400˚ F, then roll out the pastry to just over an inch wider than the pie dish.
Brush the edge of the dish with the beaten egg, then cut a strip of pastry from around the pastry circle and fit it over the rim.
Brush the strip with the rest of the egg and lay the pastry circle over it and flute or crimp the edge to seal it, before brushing the entire lid with the beaten egg.
Cut small slits in the center of the pie to let steam escape, then decorate it with shapes cut out of any extra pastry (also brushed with egg).
Bake it at 400˚ for 12-15 minutes, then lower the temperature to 325˚ and bake for 10 more minutes, until the pastry is cooked through.
Adapted from The Jane Austen Cookbook by Maggie Black and Deirdre Le Faye