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Beef ‘n’ Veggie Cheddar Pie

I usually save leftover vegetables in the freezer specifically to use in this pie. My husband and son really like the hearty filling and cheesy crust.l— Lonna Hocker, Olympia, Washington
  • Total Time
    Prep: 30 min. Bake: 35 min. + standing
  • Makes
    6-8 servings


  • 2 tablespoons all-purpose flour
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/4 cup water
  • 1-1/2 pounds ground beef, cooked and drained
  • 3 medium potatoes, peeled, cubed and cooked
  • 2 cups frozen diced carrots, thawed
  • 1 medium onion, chopped
  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/2 cup shredded cheddar cheese
  • 2 to 3 tablespoons cold water


  • In a bowl, combine flour, soup and water until smooth. Stir in the beef, potatoes, carrots and onion. Spoon into an ungreased 13-in. x 9-in. baking dish.
  • For crust, combine flour and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add cheese and mix well. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough to fit top of baking dish. Place over filling; seal and flute edges. Cut slits in top.
  • Bake, at 425° for 35 minutes or until golden brown. Let stand 10 minutes before cutting.
A simple dessert is the fitting finale to a meal of Beef 'N' Veggie Cheddar Pie. Saute apple slices in butter and brown sugar until tender. Spoon into small bowls; sprinkle with chopped nuts and dash of nutmeg.
Nutrition Facts
1 each: 403 calories, 18g fat (7g saturated fat), 49mg cholesterol, 498mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 21g protein.

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