Hobbit Pie

This Hobbit Pie has a special place in my heart. I wasn’t a very strong reader as a kid and it was hard for me to find books that I found engaging. J.R.R. Tolkien’s The Hobbit bridged the gap between the casual reading of popular literature, and a lifetime literary obsession. I discovered a whole genre, a lineage, of fantasy, and a way of thinking I had thought particular to me. Disappearing inside this world, which was somehow the joint creation of a man thirty years gone and my imagination, was magical.

Spoiler-Free Summary:

The titular hobbit in question, Bilbo Baggins, is living more than peacefully when a wizard and a troupe of thirteen dwarfs enlist him to help them win back their subterranean, jewel, and gold-filled homeland from the nefarious dragon Smaug. Bilbo, going against his own grain and comfortable nature, joins them on their quest.

This takes them through perilous lands into the shadow of the lonely mountain, Smaug’s demesne. It also finds Bilbo, lost and separated from the group, in a famous game of riddles with an uncanny, vindictive little creature, the results of which have epic ramifications.

Notes from the Piebrary:

People often refer to The Hobbit as the prequel to The Lord of the Rings trilogy, which isn’t so. Initially, Tolkien wrote The Hobbit for his amusement and that of his children, when it was published to startling popularity, his publishers requested that he write a sequel (which turned into the epic fantasy trilogy we know and love and took him more than ten years to write). The public wanted to know more about these clever little hobbit creatures and the world they lived in.

When I was studying abroad in London a few years back, one of my professors (Clive Bloom, you may remember him from my Frankenstein post) mentioned Tolkien and The Lord of the Rings tangentially to another book we were discussing. “It’s just an alternate history of Europe,” he said, “all high fantasy is.” This seems pretty obvious, but when it was laid bare like that it kind of made my little collegiate brain explode. “Hobbits are just the English.”

Tolkien himself asserted, “I am a Hobbit in all but size,” citing his penchant for gardens, good food, ornamental waistcoats, and being a pipe-smoking homebody. In addition to being a bit short with rather large feet myself, I feel this hardcore. I present as evidence my growing collection of velvet jackets and the fact that nothing makes me happier than a cup of tea, a good book, and a slice of pie. …Except maybe a pint.

Parsing This Pie

Considering my bias, this pie is an ode to hobbits in general, rather than encompassing the full range of flavors in the individual book.

Also among Tolkien’s list of things he and the hobbits love? Mushrooms. It seemed obvious that they should be the focal point of this pie. From there I considered what else you might see in a hobbit’s garden. Fingerling potatoes are my favorite to use in cooking and they have the bonus of being roughly hobbit-sized, other root vegetables like sweet potatoes and multicolored carrots are always solid choices to round out a hearty stew. (This may sound familiar from the Bear Harvest Pie, no worries, subtle changes make this pie extremely different)

Whenever possible I try to shop local farmers markets. While I was in Cleveland over Thanksgiving I went to the North Union Farmers Market at Shaker Square and a vendor was selling more than half a dozen different kinds of mushrooms! The beauty of sourcing your produce locally (in addition to the benefits to the community) is that the vendors are usually more than happy to share their knowledge. I asked what kind of mushrooms he would recommend for a pie with lots of colorful, seasonal vegetables and he gave me some woody, savory shiitakes and some soft, chewy blue oysters.

I also wanted to incorporate cheese into this pie. Cheese is one of my own hobbit-y creature comforts. I opted for a local chevre with black truffle from Mackenzie Creamery, although a plain chevre or other soft goat cheese would do just as well. I reasoned that hobbits probably wouldn’t keep cows, being unwieldy and difficult to manage for people so small, so goats would be a much more convenient source of dairy for them.

More than anything I wanted this to be a pie you could drink to. I have a very fond memory of visiting some family friends while I was studying in England, having one-to-many a drink, and digging into a delicious savory pie. This recipe is designed to keep everyone pleasantly warm and fuzzy and to prevent anyone from waking up the next morning with an empty, hung-over stomach.

ingredient

Bottom Crust

• 1 cup flour
• 1/3 cup butter
• 2-3 tbs water
• Splash of cider vinegar

Top Crust

• 1 cup flour
• 1 cup butter
• 2 ½ tbs water
• 1/2 tbs chevre (or other soft goat cheese)

Filling

• 2 cloves garlic, chopped
• 1 medium sweet yellow onion, diced
• 2 cups carrots (the more colorful the better!), cut into rounds
• 2 cups fingerling or another yellow potato, cut into rounds
• 1 ½ cups sweet potato, chunked
• 2 cups blue oyster mushrooms, shredded
• 2 cups shiitake mushrooms, caps quartered
• 2 cups veggie broth
• 1 cup cream
• 2 tbs chevre
• Salt and pepper to taste

How to Make Hobbit Pie

1. Preheat your oven to 375 degrees Fahrenheit.
2. Prepare the crusts: Follow the instructions for the bottom and top crusts, either making them while the filling simmers or preparing them ahead of time. If preparing ahead, store them in the fridge until ready to use.
3. Sauté vegetables: Melt approximately 2 tablespoons of butter in a large, deep-dished, high-sided sauté pan over medium heat. Add chopped garlic and diced onion, and sauté until lightly browned. Add carrots, potatoes, and sweet potatoes, and cook until softened and slightly translucent. Shred the mushroom caps directly into the pan, tearing blue oysters into strips and halving shiitakes.
4. Add broth and cream: Pour in veggie broth and cream, then season with salt and pepper to taste. Stir in two tablespoons of cheese, allowing it to thicken the mixture. Simmer for approximately 20 minutes, or until the filling reaches a gravy-like consistency. Remove from heat and allow to cool slightly.
5. Assemble the pie: Line a pie plate with the bottom crust, then spoon the filling into the bottom. Roll out the top crust, lay it over the filling, crimp the edges to seal, and brush with egg wash.
6. Bake: Place the assembled pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown.
7. Serve and enjoy: Once baked, serve the pie surrounded by pint glasses and friends for a cozy gathering. Pair with a light and bubbly beverage to complement the hearty filling. Enjoy as part of a festive celebration or keep leftovers to serve when unexpected guests arrive.

Tips

• Save time by preparing the pie crusts and chopping vegetables ahead of time. Store them in the fridge until ready to use.
• Get creative with cheese options for the filling.
• Taste the filling as it simmers and adjust the seasoning by adding more salt, pepper, or herbs to enhance the flavor.

How to Store?

Simply place any remaining Hobbit Pie in an airtight container and refrigerate. When ready to enjoy again, reheat individual slices in the oven until warmed through.

What to Serve with this Hobbit Pie?

Pair your Hobbit Pie with some roasted seasonal vegetables for added warmth and flavor, or a cozy soup, both dishes will add a special taste to your hobbit pie, Also a refreshing glass of chilled cider is a good choice to have with your pie.

Faq

Can I make this recipe ahead of time?

Absolutely! Hobbit Pie is perfect for preparing in advance. Simply assemble the pie, cover it tightly, and store it in the fridge until ready to bake. You can also freeze the unbaked pie for future enjoyment.

Can I customize the filling?

Of course! Feel free to get creative with the filling ingredients. You can add or substitute vegetables you like. Additionally, you can experiment with different herbs and spices too.

How do I reheat leftovers?

Reheating leftovers is easy. Simply place individual slices of Hobbit Pie on a baking sheet and warm them in the oven at 350°F until heated through. Alternatively, you can microwave individual portions for a quick meal.

Is this Hobbit Pie vegetarian?

Yes, Hobbit Pie is a vegetarian dish. It’s packed with wholesome vegetables and creamy mushrooms, making it a hearty and satisfying option for vegetarians and meat lovers alike.

Can I make this recipe vegan?

You can easily adapt this recipe to be vegan-friendly by using plant-based butter and cream substitutes, as well as omitting the chevre or using a dairy-free alternative.

Conclusion

Experience the warmth and comfort of Hobbit Pie, inspired by Tolkien’s enchanting world. Whether shared with loved ones or just you, this tasty dish will surely become a beloved staple in your kitchen. Don’t forget to share the recipe with friends and subscribe to my blog for more pie inspiration.