Ingredients
3 cups diced peeled rutabagas2 cups diced peeled potatoes1 pound ground beef1/2 cup chopped onion1/2 cup sliced celery1/4 cup steak sauce1 teaspoon salt1/4 teaspoon pepperPastry for double-crust pie (9 inches)
Preparation
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.
