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Beef Pot Pie

For more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone who has tried it has given it a thumbs-up rating.

4-6 ServingsPrep: 45 min. Bake: 35 min. + standing

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
1 cup (4 ounces) shredded cheddar cheese
1/4 cup cold water
FILLING:
1 pound ground beef
2 celery ribs, chopped
1 medium onion, chopped
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 can (7 ounces) whole kernel corn, drained
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large bowl, combine flours and salt. Cut in shortening and
butter until crumbly. Add cheese; toss to blend. Gradually add
water, tossing with a fork until dough forms a ball. Divide dough in
half. Cover and refrigerate.
For filling, in a large skillet, cook the beef, celery, onion and
green pepper over medium heat until meat is no longer; drain. Stir

2 of 2

Beef Pot Pie (continued)

Directions (continued)

in the remaining ingredients. Bring to a boil. Reduce heat; cover
and simmer for 15 minutes.
On a lightly floured surface, roll out one portion of dough to fit
the bottom of an ungreased 8-in. square baking dish. Transfer to
dish. Spoon filling over crust. Roll out remaining dough to fit top
of dish; cut slits or shapes with cookie cutters. Place over
filling; trim and flute edges.
Arrange cutouts over pastry. Bake at 375° for 35-40 minutes or
until bubbly and crust is golden brown. Let stand for 10-15 minutes
before cutting. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 piece) equals 487 calories, 29 g fat (12 g saturated fat), 67 mg cholesterol, 802 mg sodium, 33 g carbohydrate, 3 g fiber, 23 g protein.