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Rutabaga Pie

Country.Chef's picture
  Diced peeled rutabaga 3 Cup (48 tbs)
  Diced peeled potatoes 2 Cup (32 tbs)
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Steak sauce 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  9 inch double crust pie pastry 1

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.

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