Beef N Potato Pie
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 ⓘ
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
1290
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).