BEEF N POTATO PIE

Beef N Potato Pie image

I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.-Thelma Musselman, Forest, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 20

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Ingredients

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon onion powder
3/4 cup butter-flavored shortening
1/4 cup cold water
FILLING:
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 small onion, chopped
4 teaspoons canola oil, divided
3 cups cubed cooked roast beef
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Dash pepper
1 tablespoon cornstarch
1 tablespoon water
2 cups sliced cooked peeled potatoes
1 egg, lightly beaten

Steps:

In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

Nutrition Facts : Calories 486 calories, Fat 25g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 684mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.