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Grandma's Potpie

 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.


  • 1-1/2 pounds ground beef
  • 1 teaspoon onion powder
  • Salt to taste
  • 1 cup diced 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


  • 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 saucepan, 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.
  • For crust, in a small bowl, combine the flour, baking powder and salt

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Grandma's Potpie (continued)

Directions (continued)

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