I've always loved making vegetable pies to serve along meat or fish. Like a potato gratin with sweet potatoes or apples, with a cream of mushrooms and fresh herbs, among other variations. With creativity, any basic recipe can become a canvas upon which we can create many variations of dishes that are already great on their own. Turnips are in season and they are a versatile and rich ingredient, they cook quickly and they add a little sweet touch to any recipe. For this pie recipe, I've alternated layers of turnips with carrots, and caramelized onions for another touch of sweetness. The starch from the potatoes holds the pie together so I recommend always adding them to this recipe. Sometimes, I skip the heavy cream for a lighter version, and use vegetable or chicken stock instead. This makes this recipe the perfect vegetarian or vegan dish. You can make this pie ahead of time and simply reheat when you're ready to serve it.