Root and sausage pie from Victuals: An Appalachian Journey, with Recipes (page 275) by Ronni Lundy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on January 13, 2019

    Pretty decent.

  • TrishaCP on March 17, 2018

    We liked this a lot - it is quite a forgiving recipe in terms of flexibility of ingredients. I couldn't get parsnips so used sweet potatoes instead. I also threw in some frozen spinach to bump up the nutrients. I concur it pairs nicely with a sharp side - I used stewed tomatoes to good effect.

  • Foodycat on October 16, 2017

    It's fine but a bit dry - really needed a sharply dressed salad or relish or something on the side.

  • ldtrieb on May 03, 2017

    As I write this note , I am reminded of a comment on epicurious about a recipe for chicken stew. The commenter said something like, I had no chicken so I used steak and my oven was broken so I grilled it, it was the best chicken stew ever! We had this last night for dinner. I used chicken instead of sausage because that's what I had. Added some broccoli instead of the parsnips, baby turnips, carrots, onions and some frozen peas. We loved it. You could put anything under the wonderful cornbread top and it would be delicious. One pot to wash and fantastic leftovers.

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