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Per serving
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- 1
Make the cheddar crust
In a large bowl, whisk together the all-purpose flour, whole wheat flour, and 1/2 teaspoon salt. Cut in the shortening and cold butter with a pastry cutter or two forks until the mixture looks crumbly. Toss in the shredded cheddar. Add the cold water a little at a time, tossing with a fork, until the dough pulls together into a ball. Divide in half, wrap up, and chill in the fridge while you make the filling.
- 2
Brown the filling
In a large skillet over medium heat, cook the ground beef with the chopped celery, chopped onion, and chopped green pepper until the meat is no longer pink and the veggies soften, about 5 to 7 minutes. Break the beef up as it cooks, then drain off the grease.
- 3
Simmer it down
Stir the tomato sauce, drained corn, Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon pepper into the beef. Bring to a boil, then reduce the heat, cover, and let it simmer for 15 minutes so the flavors come together.
- 4
Roll and fill
On a lightly floured surface, roll out half the dough to fit the bottom of an ungreased 8-inch square baking dish and lay it in. Spoon the beef filling over the crust. Roll out the second half for the top, cut a few slits (or little cutouts) to vent, and lay it over the filling. Trim and flute the edges.
- 5
Bake
Bake at 375 degrees until the filling is bubbly and the crust is golden brown, 35 to 40 minutes. Let it stand 10 to 15 minutes before cutting so it sets up and slices clean.
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Cheddar-Crust Beef Pot Pie
Created by: HomeCooking
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 6 tbsp shortening
- 2 tbsp butter
- 1 cup cheddar cheese
- 1/4 cup water
- 1 lb ground beef
- 2 celery
- 1 onion
- 1/4 cup green bell pepper
- 8 oz tomato sauce
- 7 oz corn
- 1 tbsp Worcestershire sauce
- salt
- pepper
Instructions
- Make the cheddar crustIn a large bowl, whisk together the all-purpose flour, whole wheat flour, and 1/2 teaspoon salt. Cut in the shortening and cold butter with a pastry cutter or two forks until the mixture looks crumbly. Toss in the shredded cheddar. Add the cold water a little at a time, tossing with a fork, until the dough pulls together into a ball. Divide in half, wrap up, and chill in the fridge while you make the filling.
- Brown the fillingIn a large skillet over medium heat, cook the ground beef with the chopped celery, chopped onion, and chopped green pepper until the meat is no longer pink and the veggies soften, about 5 to 7 minutes. Break the beef up as it cooks, then drain off the grease.
- Simmer it downStir the tomato sauce, drained corn, Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon pepper into the beef. Bring to a boil, then reduce the heat, cover, and let it simmer for 15 minutes so the flavors come together.
- Roll and fillOn a lightly floured surface, roll out half the dough to fit the bottom of an ungreased 8-inch square baking dish and lay it in. Spoon the beef filling over the crust. Roll out the second half for the top, cut a few slits (or little cutouts) to vent, and lay it over the filling. Trim and flute the edges.
- BakeBake at 375 degrees until the filling is bubbly and the crust is golden brown, 35 to 40 minutes. Let it stand 10 to 15 minutes before cutting so it sets up and slices clean.