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VEGETABLE BEEF PIE Recipe

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This recipe for VEGETABLE BEEF PIE is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. all-purpose flour
½ c. whole wheat flour
½ tsp. salt
6 T. shortening
2 T. cold butler
1 c. (4 oz) cheddar cheese
¼ c. cold water

Filling:
1 lb. ground beef
2 celery ribs, chopped
1 med. onion, chopped
¼ c. chopped green pepper
1 can (8 oz) tomato sauce
1 can (7 oz) whole kernel corn, drained
1 T. Worcestershire sauce
¼ tsp. salt
1/8 tsp. pepper
Directions:
Directions:
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 lightly floured surface, roll out one portion of dough to fit bottom of an ungreased 8" square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining to fit top of dish, cut slits or shapes with cookie cutters. Place over filling trim and flute edges.

Arrange cutouts over pastry. Bake at 375° for 35-40 minutes or until bubbly and crust is golden brown. Let stand for 10-15 minutes before cutting.

 

 

 

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