Pate Aux Legumes D’Hiver

(Winter Vegetable Pie)

from A Taste of Acadie


1 cup carrots, diced

1 cup turnips, diced

3 cups potatoes, diced

½ cup salt pork fat, diced

1 small onion, chopped

1 Tbsp butter

Salt and pepper

1 pie crust


Place and carrots and turnips in a pot with lightly salted water. Bring the water to a boil and simmer the vegetables for 10-15 minutes. Add the potatoes and simmer for another 20 minutes. Drain the vegetables, setting aside 1½ cups of the cooking liquid.

Place the pork fat in a skillet with a small amount of water and simmer for 2-3 minutes to remove the salt. Drain off the water and sauté the pork in its own fat, until lightly browned. Remove the pork from the skillet and set aside.

In the same skillet, sauté the onion, adding butter if necessary. Add the vegetables, cooking liquid and the pork fat. Season with salt and pepper.

Put the pie crust on a 9×9” pan and fill it with the vegetable mixture.  Cover the vegetables with the second crust.

Bake at 400°F until the crust is golden brown.

“Winter Vegetable Pie” was published in A Taste of Acadie copyright © 1991 by Marielle Cormier-Boudreau and Melvin Gallant. Reprinted by permission of Goose Lane Editions. 

Nada’s Tips & Tricks: If you find the mixture too watery, remove some of the water and replace it with cream. You can also substitute the listed vegetables for whatever you like or have on hand. And bacon works well – just fry it up without the water instruction in the recipe. We used the frozen deep dish pie crust – the regular size crust would be too small for the volume of vegetables in this recipe. A hearty side dish for any meat!