winter dinner pie

This combination is mildly sweet and light, and gives you a bunch of that healthy yellow vegis in a warm and comforting form for chilly winter nights. Other leftover vegis also work but will usually result in a somewhat more savory or salty dish unless a little furit such as diced apples are added along with.

1 uncooked pie crust (top and bottom)
1 beaten egg
leftover meat - I used about 1/2 lb worth of brisket
1/2 onion, chopped
1 small rutabaga - I used about a quarter of a huge one - sliced and parboiled about 10 minutes (It might also work to bake it with the squash but I've never tried baking rutabaga)
1 acorn squash - I used half a butternut squash - peeled, cubed, baked 10 minutes on lightly oiled pan
seasoning depending on the leftover meat - the brisket was juicy and well seasoned so I only added 1/2 t marjoram and some pepper


Preheat oven to 400 degrees. Lay bottom crust in pie pan. Spread about half of the egg in the bottom of a deep dish pie pan. Layer meat and cut vegetables in the pie crust. If meat is fairly dry, add two tablespoons water or broth. Cover with top crust and press down over vegis and meat, Pinch edges and trim excess. (I usually hold the pie pan up in one hand, take a knife and scrape it around the edges from underneath.) Brush top with remaining egg (or not or a lighter crust). Bake about 45 minutes until crust browns around the edges. Serve.