Beefsteak Pie

Recipe Ingredients

		Kitchen
2 lbs	908g / 32oz	Stewing beef
2 lbs	908g / 32oz	Onions - chopped fine (large)
1 tablespoon	15ml	Brown sugar
2 tablespoons	30ml	Corn oil
2 teaspoons	10ml	Pepper
1 teaspoon	5ml	Salt - (optional)
1/2 lb	227g / 8oz	Carrots - chopped
		OR stock to cover

Recipe Instructions

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.

Source:
Chef: Point of View Restaurant

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