Turnip Pie

The turnips for this dish must be fairly young, each weighing about half a pound (240 g). The dish is served for supper, with fresh brown bread and plenty of butter. It has been made on a farm not far from High Wycombe for many years and is still served when turnips are just ready to lift.


  • 2 to 3 young turnips
  • ½ stick (60 g) butter
  • 2 gammon steaks
  • cup (1.5 dl) milk
  • cup (90 g) fresh fine breadcrumbs
  • ¾ cup (90 g) grated Cheddar cheese
  • Salt and pepper


Wash the turnips and put them (unpeeled) into a large saucepan of boiling salted water. Allow to boil for 30 minutes or a little longer if they are not fairly soft when pierced with a skewer.

Meanwhile melt half the butter in a frying-pan and fry the gammon steaks on both sides. Drain the steaks and cut them in ¼ inch (0.5 cm) cubes.

Drain the turnips, peel them and cut them in ¼ inch (0.5 cm) slices. Butter a pie dish. Put in a layer of turnips, sprinkle with pepper and scatter a few gammon cubes on top. Repeat the layers until the dish is full. Pour over the milk. Cover with the breadcrumbs and then with the grated cheese. Dot with the remaining butter and bake in a hot oven, 400°F (200°C, Gas Mark 6), for 10 to 15 minutes until the top is brown.