Recipe - Beefsteak Pie

GRAMMIE'S KITCHEN
2 pound Stewing beef
2 lg Onions; chopped fine
1 tablespoon Brown sugar
2 tablespoon Corn oil
2 teaspoon Pepper
1 teaspoon Salt; (optional)
One half pound Carrots; chopped
water or stock to cover

Cut the meat into One half 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 wellbeaten eggs and a tea. of chopped parsley. Use this mixture to line
the bottom and sides of a deep casserole, previously wellgreased.

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 1520 minutes
or until a rich brown. Serves 6 generously.

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