Directions

• In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the
• shortening until mixture resembles coarse crumbs. Stir in water just
• until moistened. Form into a ball. Cover and refrigerate.
• Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in
• oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt,
• thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover
• and simmer for 30 minutes.
• Add potatoes, carrots and celery; cover and simmer 20 minutes longer
• or until meat is tender and vegetables are crisp-tender. Combine
• flour and remaining broth until smooth; gradually add to beef
• mixture. Bring to a boil; cook and stir for 2 minutes. Stir in
• browning sauce if desired. Reduce heat; keep warm.
• Roll two-thirds of the dough into a 14-in. x 10-in. rectangle. Line
• the bottom and sides of an ungreased 11-in. x 7-in. baking dish.
• Roll remaining pastry into a 6-in. circle; cut into six wedges.
• Spoon beef mixture into crust. Place pastry wedges on top. Bake,
• uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake
• 30 minutes longer or until pastry is golden brown. Yield: 6
• servings.