Rutabaga Pie

• 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)

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 425u0b0 for 10 minutes. Reduce heat to 350u0b0; bake 35-40 minutes longer or until crust is golden.

peeled rutabagas, potatoes, ground beef, onion, celery, steak sauce, salt, pepper, pastry

Taken from www.tasteofhome.com/recipes/rutabaga-pie/ (may not work)