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.