Taste of Home
Beef Pot Pie
TOTAL TIME: Prep: 45 min. Bake: 35 min. + standing
YIELD: 6 servings.
For more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone has given it a thumbs-up rating. —Hannah McDowell, Penns Creek, Pennsylvania
Ingredients
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1 cup all-purpose flour
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1/2 cup whole wheat flour
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1/2 teaspoon salt
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6 tablespoons shortening
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2 tablespoons cold butter
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1 cup shredded cheddar cheese
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1/4 cup cold water
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FILLING:
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1 pound ground beef
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2 celery ribs, chopped
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1 medium onion, chopped
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1/4 cup chopped green pepper
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1 can (8 ounces) tomato sauce
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1 can (7 ounces) whole kernel corn, drained
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1 tablespoon Worcestershire sauce
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 piece: 487 calories, 29g fat (12g saturated fat), 67mg cholesterol, 802mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 23g protein.
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