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Grandma's Potpie

My husband and father-in-law are both picky eaters, but they do enjoy this savory meat pie with flaky golden crust. The recipe is from my husband's grandmother.—Annette Wheatley, Syracuse, New York

6 ServingsPrep: 30 min. Bake: 45 min.

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 teaspoon onion powder
Salt to taste
1 cup cubed peeled potatoes
1 cup frozen mixed vegetables, thawed
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
CRUST:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 tablespoon butter, melted

Directions

In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in onion powder and salt. Transfer to a greased 9-in.
square baking dish. Top with potatoes and vegetables.
Meanwhile, in a small skillet, melt the butter. Stir in flour until
smooth; gradually add broth. Bring to a boil. Cook and stir for 2
minutes or until thickened. Pour over vegetables.

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Grandma's Potpie (continued)

Directions (continued)

For crust, in a small bowl, combine the flour, baking powder and salt
in a bowl. Cut in shortening until mixture resembles coarse crumbs.
Stir in milk until a soft dough forms.
On a floured surface, roll dough into a 9-in. square. Place over
filling; flute edges and cut slits in top. Brush with melted butter.
Bake at 350° for 45 minutes or until golden brown. Yield: 6
servings.

Nutrition Facts: a pastry blender or two knives to cut shortening into dry ingredients. The coarse crumbs should be the size of small peas when finished.