Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | Pastry for 2 crust pie |
| 2 tablespoons | Shortening |
| 1½ cup | Celery, chopped |
| 1½ cup | Onion, chopped |
| 1½ cup | Green pepper, chopped |
| 3 cups | Brown beef cubes |
| 1 can | Tomato soup, condensed |
| 2 tablespoons | Prepared mustard |
| ¼ cup | Ketchup |
| ¾ teaspoon | Salt |
Heat shortening in skillet, add celery, onion, and green pepper. Saute until soft, stir in beef, soup, and seasoning.
Place meat mixture in pastry lined 9 inch pie pan and adjust top crust. Flute crust and cut vents. Bake in 425 F. oven 40 to 50 minutes.
**JJ** 102095.2107
Submitted By JJ JUDKINS On 10-22-95