Twas the Night Before: Savory Green Tomato Pie With Beef and Onions

'Twas the night before Christmas,

and all through their homes,

the readers were thinking,

"Oh No!  Not a poem!"

But Thatgirl was tired,

and weary from travel.

Her nerves had been frayed,

and slightly unraveled.

A week with the inlaws!

How would she cope?

There better be liquor.

One only can hope.

So while she settles in 

as best she is able,

here's a meat pie recipe for 

your holiday table.

Savory Green Tomato Pie with Beef and Onions (from A Canadian Foodie)

2 Tbsp olive oil 

3 onion, sliced

4 Tbsp cornstarch

3 stalks celery, diced

1 carrot, diced

1 lb ground beef

1/2 tsp sage

2 cloves garlic, minced

1 Tbsp Worcestershire sauce

2 Tbsp soy sauce

1/4 cup butter

pie dough

3 green tomatoes, sliced

1. Heat 1 Tbsp oil over medium high heat in a skillet.  Add onions and saute about 20 minutes, until onions are caramelized.  
2. Season with salt and pepper and remove from heat.
3. Add 1 Tbsp olive oil to the skillet,  Add the celery and carrots and saute for 3-4 minutes. 
4. Add ground beef and continue to cook until meat is browned.
5. Add sage and garlic and saute until garlic is fragrant, about 30 seconds.
6. Add Worcestershire sauce, soy sauce, and butter, and cook until butter mlets.
7. Stir in 2 Tbsp cornstarch and let cool.
8. Preheat oven to 350.  Roll out half of the pie dough and use it to line a baking dish.
9. Place the meat filling in the dough-lined baking dish.  
10. Mix 1 Tbsp corn starch with the onions, and layer the onions over the meat.
11. Lay the tomato slices over the onion and season with salt and pepper.
12. Fold sides of pie dough over the meat and tomatoes.
13. Roll out remaining pastry dough and place on top of the folded dough to cover the top of the "pie."  Press down on edges to seal, and crimp with a fork.  Pierce the cover several times with a sharp knife.  Bake for 1 hour.