Beefsteak Pie

Title:
Beefsteak Pie

Yield:
6 Servings

Categories:
Jewish,
Beef,
Main
Dishes




Ingredients:





          -GRAMMIE'S KITCHEN


     2 lb Stewing beef


     2 lg Onions; chopped fine


     1 tb Brown sugar


     2 tb Corn oil


     2 ts Pepper


     1 ts Salt; (optional)


   1/2 lb Carrots; chopped


          -water or stock to cover






 Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then add the


 onions and sugar. Cook until the onions are brown and tender. Then barely


 cover the meat with water or stock; add the spices. Add carrots and simmer


 until tender (about 2 hours).


 


 For added flavor; I have added 1/3 cup of red wine.


 


 THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return


 to the pan. Mash over a gentle heat with a generous tbsp. of parave


 margarine or chicken fat. Add salt and pepper to taste. Nondairy, kosher


 for Passover, creamer can be added for creaminess. Remove from heat and add


 2 well-beaten eggs and a tea. of chopped parsley. Use this mixture to line


 the bottom and sides of a deep casserole, previously well-greased.


 


 Pour in the hot stew and smooth the remaining potato mixture on the top.


 Brush with a little egg. Put in quick oven, 400 degrees for 15-20 minutes


 or until a rich brown. Serves 6 generously.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini