|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)|
|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.