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Add a photoServings: 6
Ingredients
- 1 3/4 c. flour
- 1/4 c. fine whole wheat flour
- 1 teaspoon salt
- 1/8 teaspoon baking pwdr
- 2/3 c. butter flavor shortening
- 5-6 tbsp. cool water
Directions
- Combine flour, whole wheat flour, salt and baking pwdr in bowl. Cut in shortening, using pastry blender (or possibly 2 knives) till all flour is just blended in to create pea size chunks. Sprinkle with water, on Tbsp. at a time. Toss lightly with a fork till dough forms a ball. Press and pat out with hands to create 5 or possibly 6 inch "pancakes". Then roll out to fit a 9 inch pie plate on a floured surface. Place crust in pan.
- Combine celery, potatoes, carrots, corn, peas, onion, parsley, and 1 1/4 c. water in medium saucepan. Bring to a boil. Reduce heat; simmer 10 min. Heat beef broth in separate medium saucepan. Combine cornstarch, beef bouillon, chicken bouillon, pepper, salt, ketchup, and remaining 1/4 c. water in small bowl. Stir into beef broth. Cook and stir till thickened. Add in beef, cooked vegetables and liquid and soup. Spoon into unbaked pie shell. Dot with butter. Sprinkle with cheese. Moisten edge of bottom crust and lift top crust onto filled pie; trim and flute edge of crust. Cut design on top or possibly prick with fork for escape of steam. Bake at 400 degrees for 15 min. Reduce temperature to 350 degrees and bake for 20 to 25 min. Serve while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 184 | 56% |
| Total Fat 20.91g | 26% |
| Saturated Fat 13.03g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 560mg | 23% |
| Potassium 65mg | 2% |
| Total Carbs 31.46g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.13g | 0% |
| Protein 4.67g | 7% |
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