| MEAT AND POTATO PIE |
|
|
|
Prep time: 35-40 minutes Bake time: 35-40 minutes Makes 1-9" pieFilling 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 pound sirloin steak, trimmed and cut into 1/2-inch cubes 1/2 cup 1/2-inch diced onion 1/2 cup 1/2-inch diced carrot 1/4 cup tomato paste 1 teaspoon dried basil leaves 1 teaspoon dried thyme leaves 1 teaspoon garlic powder 2 cups beef broth 4 1/2 cups frozen diced potatoes 1 tablespoon cornstarch 2 tablespoons cold water 1/2 cup frozen green peas, thawed Salt and pepper to taste 9-inch Classic CRISCO Double Crust For filling, melt Crisco in large saucepan. Add steak. Brown on medium-high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme and garlic powder. Cook 2 to 3 minutes, stirring constantly. Add broth and potatoes. Reduce heat to low; cover and simmer until potatoes are cooked through but still firm. Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat. Stir in peas. Cool to room temperature. Taste and season with salt and pepper. For crust, heat oven to 375ºF. Prepare (see Classic Crisco Crust recipe) and press bottom crust into 9-inch deep-dish pie plate or casserole. Spoon in filling. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake for 35 to 40 minutes or until browned. Serve hot. |
