Great american recipes beef and vegetable pie

Great American Recipes Ground Beef and Veggie pie

Great Ways with Ground Meats card # 48 Gr 8

For one 9 inch pie, 8 servings

Pie crust:

2 cups all - purpose flour

1 tsp salt

2/3 cup shortening

2 Tbsp butter or margarine

4 Tbsp ice water

1. Sift together flour and salt.

2. Cut shortening and butter until small granualas form.
   Add water. Mix gently until mixture forms a ball.
   Chill 15 minutes.

3. Cut pastry dough in half. Roll out half to fit a 9 inch pie dish. Refigerate until ready to use.

FILLING:

1lb lean ground beef

1 onion, chopped

1 green pepper, chopped

2 ribs celery, minced

1 can (8 1/2 oz) corn, drained

1 can (14 1/2 oz) whole tomatoes, with juice, coarsley chopped

1 Tlbsp all- purpose flour

2 cups Cheddar cheese

1/2 cup fresh dill, chopped or 1 Tlbsp dried dill leaves

1 1/2 teap seasoned salt

1/2 teaspoon pepper

1 egg, beaten with water

1. Brown beef in medium - large skillet.
   Add onions, gr pepper and celery.

2. Cook over low heat until veggies are soft, about 5 minutes.

3. Blend juice from tomatoes with 1 tablsp flour. Add:

4. Corn and tomatoes. Cook for a few minutes. Let cool.

5. Stir in grated cheese to beef mixture with dill, salt and pepper.

6. Pour into pastry lined pan.

7. Top pie with other half. Flute edges.
   Make 3 slits on the top of pie. Brush with egg wash.

8. Bake at 400 F degrees for 40 minutes or golden brown.

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