BEEF 'N' VEGGIE CHEDDAR PIE

Beef 'n' Veggie Cheddar Pie image

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

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons 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 all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/2 cup shredded cheddar cheese
2 to 3 tablespoons cold water

Steps:

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. , 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. , Bake, at 425° for 35 minutes or until golden brown. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 403 calories, Fat 18g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 498mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.