Infobrary Food Recipes - Beefsteak Pie

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Last update:
February 25. 2006 23:30:35

Beefsteak Pie

2 lb stewing beef
2 large onions; chopped fine
1 tablespoon brown sugar
2 tablespoon corn oil
2 teaspoon pepper
1 teaspoon salt; (optional)
1/2 lb carrots; chopped water or stock t

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.

Yield: 6 servings

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