Southwestern beef pot pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Potatoes; red-skinned cut into 1\" chunks |
| 1½ | pounds | Beef chuck; boneless cut into 1/2\" cubes |
| 1⅔ | cup | All-purpose flour; divided |
| 1 | teaspoon | Salt; divided |
| ½ | teaspoon | Pepper |
| 3 | tablespoons | Oil |
| 1 | Onion; chopped | |
| 1 | Green pepper; cut into thin strips | |
| 1 | clove | Garlic; minced |
| ½ | cup | Corn |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne |
| 1 | cup | Beef broth |
| ⅓ | cup | Veg. shortening |
| 4 | tablespoons | Ice water |
| 1 | Egg | |
Directions
Boil potatoes until tender. Meanwhile combine beef, ⅓ cup flour, ½ tsp salt, and pepper in a plastic bag and shake to coat meat.
Brown beef in hot oil. Remove meat, add onion, pepper and garlic and cook until tender. Add corn, cumin and cayenne. Cook 1 min. Stir in broth; add beef and simmer 10 min. Preheat oven to 400. Combine remaining flour and salt. Cut in the shortening until mixture resembles coarse meal. Stir in ice water until dough comes together.
Roll out on a floured surface into 12" circle. Put beef mixture into a deep dish pie pan and top with pastry. Trim, flute edges and vent.
Brush pastry with some egg mixture and bake until golden- 30 min.
From "Women's World Weekly" Dec. 6, 1994: posted by Jim Weller Submitted By JIM WELLER On 05-22-95