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Beef 'n' Veggie Cheddar Pie
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2 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup water
1-1/2 pounds ground beef, cooked and drained
3 medium potatoes, peeled, cubed and cooked
2 cups frozen diced carrots, thawed
1 medium onion, chopped
CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/2 cup shredded cheddar cheese
2 to 3 tablespoons cold water
In a bowl, combine flour, soup and water until smooth. Stir in the beef, potatoes,
carrots and onion. Spoon into an ungreased 13-in. x 9-in. x 2-in. baking dish.
For crust, combine flour and salt in a bowl. Cut in shortening until mixture
resembles coarse crumbs. Add cheese and mix well. Gradually add water, tossing
with a fork until a ball forms. On a lightly floured surface, roll dough to fit
top of baking dish. Place over filling; seal and flute edges. Cut slits in top.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |