Traditional Beef Potpie

Name: Traditional Beef Potpie
Prep time: 1 h 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 6 servings.
Ingredients: CRUST:; 1-1/2 cups all-purpose flour; 2/3 cup shredded cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon dried thyme; 1/2 cup shortening; 5 to 6 tablespoons cold water; FILLING:; 1-1/2 pounds boneless beef round steak, cut into 1-inch cubes; 1 medium onion, chopped; 1 tablespoon vegetable oil; 1-1/2 cups sliced fresh mushrooms; 2 cups beef broth, divided; 3/4 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon garlic powder; 1/8 teaspoon pepper; 1-1/2 cups cubed peeled potatoes; 1 cup sliced carrots; 3/4 cup sliced celery; 1/3 cup all-purpose flour; 1/2 teaspoon browning sauce, optional

This is one of my family's favorite dishes. Nothing is as satisfying as a hearty slice of this mouthwatering potpie.—Beth Armstrong, Milwaukee, Wisconsin

Ingredients

CRUST:
1-1/2 cups all-purpose flour
2/3 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 cup shortening
5 to 6 tablespoons cold water
FILLING:
1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon vegetable oil
1-1/2 cups sliced fresh mushrooms
2 cups beef broth, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups cubed peeled potatoes
1 cup sliced carrots
3/4 cup sliced celery
1/3 cup all-purpose flour
1/2 teaspoon browning sauce, optional

Directions

In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate.
Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm.
Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges.
Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.