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  Beefsteak pie
 
Yield: 6 Servings
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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 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.

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