Shepherd’s Potato Pie
2 tablespoons butter
4 medium russet potatoes, peeled and sliced
1 onion, peeled and sliced
1 large carrot, peeled and sliced
1 large turnip, peeled and sliced
1 medium sweet potato, peeled and sliced
1 cup milk
1 egg, beaten
1/4 cup cream
kosher salt and freshly ground pepper
1/4 teaspoon ground thyme
dash nutmeg
dash cayenne pepper
Melt butter in a cast iron skillet or shallow ovenproof baking dish. Combine salt, pepper, thyme, nutmeg, and cayenne in a spice grinder. Layer vegetables in the following order: russet potatoes, carrots, turnips, onions, sweet potatoes. Combine milk, eggs and cream; pour over vegetables and bake in 350 degree oven for 1 hour.
Leftovers may be pureed and used to make cream soup. Sautee 1 minced onion, add puree and enough milk or cream to make 4 cups of soup, bring to a simmer, adjust seasoning and serve