Beef 'n' Veggie Cheddar Pie |
|
 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
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 Ingredients:
2 tablespoons king arthur unbleached 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 king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/3 cup shortening |
1/2 cup shredded cheddar cheese |
2 to 3 tablespoons cold water |
Directions:
1. 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.
2. 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.
3. Bake, at 425° for 35 minutes or until golden brown. Let stand 10 minutes before cutting. Yield: 6-8 servings.
|
|