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Beefsteak Pie

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Beef Jewish Main dish

Ingredients:

  • 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

Directions:

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