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Beef N Potato Pie

 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.
Nutritional 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.