BEEFSTEAK PIE

      Title: BEEFSTEAK PIE
  Categories: Jewish, Beef, Main dish
       Yield: 6 Servings
  
            -GRAMMIE'S KITCHEN
       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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