Rutabaga Pie Recipe
Ingredients
| Rutabagas | 3 Cup (16 tbs), peeled | |
| Potatoes | 2 Cup (16 tbs), peeled | |
| Ground beef | 1 pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Steak sauce | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pastry for double-crust pie (9 inches) | ||
Directions
In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside.
In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain.
Add rutabagas, potatoes, steak sauce, salt and pepper.
Line a 9-in. pie pan with bottom pastry.
Fill with rutabaga mixture.
Top with remaining pastry; flute edges and cut slits in top.
Bake at 425° for 10 minutes.
Reduce heat to 350°; bake 35- 40 minutes longer or until crust is golden.
In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain.
Add rutabagas, potatoes, steak sauce, salt and pepper.
Line a 9-in. pie pan with bottom pastry.
Fill with rutabaga mixture.
Top with remaining pastry; flute edges and cut slits in top.
Bake at 425° for 10 minutes.
Reduce heat to 350°; bake 35- 40 minutes longer or until crust is golden.
Chef
