Harvest Pot Pie

An Autumn Classic

"Every ingredient has its season. That’s the lesson. Even the sour apple—tart, stubborn little thing—belongs in its place. Much like people."

— Briana Tull, retired orchard-keeper

In the heart of Areeott's chilly winters, where the highlands of the Agriss Mountains cradle snow-dusted villages and cozy hearths, one dish stands as a culinary emblem of warmth and togetherness: the Arin Harvest Pot Pie. A medley of humble, hearty ingredients—root vegetables, herb-seasoned sausage, and the delicate tartness of sour apples—encased in a flaky, golden crust, this pie is as much a comfort as it is a celebration of the land's bounty.

The origins of this cherished dish are steeped in tradition, tracing back to the resourceful kitchens of the Arin people, where every meal was crafted with care to stave off the harsh mountain frost. Today, it graces tables from Venlin's bustling markets to the secluded hamlets nestled high in the peaks, binding communities with its timeless flavors. Arin Harvest Pot Pie is more than just a meal; it is a symbol of resilience and a tribute to the interconnected rhythms of the land and its people.

Instructions:

1. Cook the Sausage: In a large skillet over medium heat, cook the sausage, breaking it into chunks. Once browned and cooked through, transfer to a bowl and set aside. 2. Sauté Vegetables: In the same skillet, melt the butter. Add onion and garlic, sauté for about 3 minutes until softened. 3. Add Root Vegetables: Stir in potatoes, carrots, parsnips, and turnips. Cook for 5–7 minutes, stirring occasionally. 4. Incorporate Apple & Herbs: Add diced apple, thyme, rosemary, and nutmeg. Cook for 2 more minutes. 5. Make the Sauce: Sprinkle flour over the mixture and stir to coat. Gradually pour in stock, stirring constantly to avoid lumps. Bring to a simmer, then stir in cream and return the sausage to the skillet. Simmer for 5 minutes until thickened. 6. Add Cheese & Season: Mix in Gruyère cheese and season with salt and pepper to taste. Remove from heat and allow to cool slightly. 7. Assemble the Pot Pie: Preheat oven to 375°F (190°C). Pour filling into a 9-inch pie dish or divide among individual ramekins. Top with puff pastry, trimming and crimping the edges. Cut a few slits for steam and brush with beaten egg. 8. Bake: Place on a baking sheet and bake for 25–30 minutes, until pastry is golden and puffed. 9. Serve: Let rest for 5–10 minutes before serving. Enjoy with a crisp green salad or crusty bread.

"You can taste the turning of the leaves in it—the soil, the frost, the hearth smoke in the walls. We bake one every Emberfeast. Wouldn’t feel right without it."

— Maeryn Gladeburr, eldest matron of Hearthhill Hollow

Ingredients For the Filling

1 lb (450 g) herb pork sausage, casings removed

1 cup potatoes, peeled and diced

½ cup carrots, peeled and diced

1½ cup parsnips, peeled and diced

½ cup turnips, peeled and diced

1 small sour apple (e.g., Granny Smith), peeled, cored, and diced

1 small onion, diced

2 cloves garlic, minced

1 tbsp fresh thyme leaves (or 1 tsp dried)

1 tsp fresh rosemary, finely chopped (or ½ tsp dried)

¼ tsp ground nutmeg

2 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup chicken or vegetable stock

½ cup heavy cream

½ cup shredded Gruyère cheese

Salt and black pepper, to taste

Pastry Ingredients

1 sheet puff pastry (thawed if frozen)

1 egg, beaten (for egg wash)

Preparation Time: 25 minutes Cooking Time: 30 minutes Total Time: 55 minutes Serving Size: 1 portion Yield: 1 pot pie (or 4 individual ramekins)

"I buried my father at Winter’s Call and came home to find one waiting—still hot, crust cracked just so. The neighbor who left it never said a word. She didn’t need to."

— Rowan Galth, miner, Veinbarrow Ridge