Rutabaga Pie
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 8 servings.
This is a variation of a recipe my mom used to make. I changed a few things so it's easier to prepare. My whole family enjoys this hearty main dish. —Patricia Kron, Oak Creek, Wisconsin
Ingredients
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3 cups diced peeled rutabagas
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2 cups diced peeled potatoes
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1 pound ground beef
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1/2 cup chopped onion
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1/2 cup sliced celery
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1/4 cup steak sauce
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1 teaspoon salt
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1/4 teaspoon pepper
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Pastry for double-crust pie (9 inches)
Directions
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1.
In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside.
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2.
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.
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3.
Line a 9-in. pie pan with bottom pastry. Fill with rutabaga mixture. Top with remaining pastry; flute edges and cut slits in top.
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4.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden.
Nutrition Facts
1 piece: 394 calories, 19g fat (8g saturated fat), 38mg cholesterol, 692mg sodium, 41g carbohydrate (7g sugars, 2g fiber), 13g protein.
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