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Beef N Potato Pie

I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.—Thelma Musselman, Forest, Ohio

6-8 ServingsPrep: 30 min. Bake: 55 min.

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon onion powder
3/4 cup butter-flavored shortening
1/4 cup cold water
FILLING:
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 small onion, chopped
4 teaspoons canola oil, divided
3 cups cubed cooked roast beef
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Dash pepper
1 tablespoon cornstarch
1 tablespoon water
2 cups sliced cooked peeled potatoes
1 egg, lightly beaten

Directions

In a large bowl, combine the flour, salt and onion powder; cut in
shortening until crumbly. Gradually add water, tossing with a fork
until dough forms a ball. Divide dough in half. Line a 9-in. pie

2 of 2

Beef N Potato Pie (continued)

Directions (continued)

plate with bottom crust; trim pastry even with edge.
In a large skillet, saute peppers and onion in 1 tablespoon oil. Add
the beef, soup, mushrooms, Worcestershire sauce, garlic powder and
pepper. Bring to a boil. Combine cornstarch and water until smooth;
stir into skillet. Bring to a boil; cook and stir for 2 minutes or
until thickened. Cool.
Spoon into crust. Top with potatoes. Brush remaining oil over
potatoes. Roll out remaining pastry to fit top of pie; place over
filling. Trim, seal and flute edges. Cut slits in pastry. Brush with
egg.
Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake
10 minutes longer or until golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving equals 486 calories, 25 g fat (6 g saturated fat), 77 mg cholesterol, 684 mg sodium, 37 g carbohydrate, 2 g fiber, 26 g protein.