Beefsteak Pie

Serving Size : 6
Ingredients

for prepare Beefsteak Pie

:

Amount	Measure	Ingredient - Preparation Method
kitchen beefsteak pie
2	pounds	stewing beef
2	large	onions - chopped fine
1	tablespoon	brown sugar
2	tablespoons	corn oil
2	teaspoons	pepper
1	teaspoon	salt - (optional)
1/2	pound	carrots - chopped

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 tbs of 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, 400F for 15-20 minutes or until a rich brown.

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