Vegetable Beef Pie Recipe

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 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.

Vegetable Beef Pie published in Casserole Cookbook , p196