Beef Pot Pie

Directions

1. 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.
2. For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink, 5-7 minutes; crumble meat; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. On a lightly floured surface, roll out half 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 use cookie cutters to cut out shapes. Place crust over filling; trim and flute edges.
4. If desired, arrange cutouts over crust. Bake at 375° until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.