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Home -> Main Dishes -> Beef
Ingredients (view qty in metric system instead) Filling: 1 tbsp. solid vegetable shortening 1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 cups canned chopped tomatoes, drained 1 tsp. salt 1 tbsp. chili powder 1/4 tsp. poultry seasoning 1/4 tsp. pepper 2 1/2 cups canned red kidney beans, drained Topping: 1 cup sifted all purpose flour 1/2 cup cornmeal 3/4 tsp. salt 1/2 cup solid vegetable shortening 4 tbsp. cold water Directions Filling: Preheat the oven to 425 degrees. Grease the inside of a 1 1/2 quart casserole dish. Melt the shortening in a large skillet over medium heat. Add the beef, onions and bell pepper. Cook until the beef is browned, breaking up clumps. Stir in the tomatoes, salt, chili powder, poultry seasoning and pepper. Cook about 10 to 15 minutes until thickened, stirring occasionally. Stir in the kidney beans and heat through. Spoon the filling into the prepared dish. Topping: Stir together the flour, cornmeal and salt in a large bowl. Cut in the shortening until coarse crumbs form. Add the water and stir until the dough is evenly moistened. Gather up the dough and form into a ball. Roll out the dough on a floured surface to 1/8 inch thick. Lay the dough on top of the casserole dish and trim the edges. Turn the dough edges under. Cut a slit in the dough. Bake the pie 20 minutes. Serve hot. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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