Rutabaga Pie

Total Time Prep: 30 min. Bake: 45 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
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

  • 3 cups diced peeled rutabagas
  • 2 cups diced peeled potatoes
  • 1 pound ground beef
  • 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

  1. In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside.
  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.
  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.
  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.

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
Recipe Creator

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