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Beef Vegetable Pot Pie

Source of Recipe

Winifred Ellinger


List of Ingredients

Beef Vegetable Filling

1 tbsp. shortening
1 lb. lean boneless beef chuck steak cut into 1/4 in. chunks
1/2 c chopped green pepper
1/2 c chopped onion
1- 14 1/2 oz. can mexican style stewed tomatoes
1- 8 1/2 oz. can whole kernel corn (drained)
1/2 c water
1/3 c tomato paste
2 tsp. sugar
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. crushed red pepper
1/3 c sliced ripe olives

Flaky Crust

1 2/3 c flour
1/3 c yellow cornmeal
2 tsp. salt
3/4 c shortening
5 to 7 tbsp. cold water

Glaze

1 egg beaten

Topping

1/3 c shredded cheddar cheese


Recipe

Fry beef onion and pepper. Add other ingredients. To prepare crust mix flour, cornmeal, and salt. Cut in shortening and add water. Mix togeather and pour on top. Beat one egg and glaze over top add cheese. Bake in 9x13 pan on 350 degrees for aprox. 1 hour.