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Rutabaga Pie

Rutabaga Pie
This is a variation of a recipe my mom used to make. I changed a few things so it's easier to prepare. It's a hearty main dish my whole family enjoys.
6-8 ServingsPrep: 30 min. Bake: 45 min.

Ingredients

  • 3 cups diced peeled rutabagas
  • 2 cups diced peeled potatoes
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 1/4 cup steak sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)

Directions

  • 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. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 394 calories,
© Taste of Home 2013

2 of 2

Rutabaga Pie (continued)

Nutrition Facts: 19 g fat (8 g saturated fat), 38 mg cholesterol, 692 mg sodium, 41 g carbohydrate, 2 g fiber, 13 g protein.
© Taste of Home 2013