BEEF POT PIE

Beef Pot Pie image

For more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone who has tried it has given it a thumbs-up rating. -Hannah McDowell, Penns Creek, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
1 cup shredded cheddar cheese
1/4 cup cold water
FILLING:
1 pound ground beef
2 celery ribs, chopped
1 medium onion, chopped
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 can (7 ounces) whole kernel corn, drained
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

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., For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., On a lightly floured surface, roll out one portion 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 dough over filling; trim and flute edges., If desired, arrange cutouts over pastry. Bake at 375° until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.

Nutrition Facts : Calories 487 calories, Fat 29g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 802mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.