DIRECTIONS: For filling, melt 1 tablespoon Butter Flavor Crisco in mediumskillet on medium heat. Add beef, bell peppers and chopped onion. Cook and stir3 to 5 minutes or until beef is lightly browned. Add undiluted soup, mushrooms,Worcestershire sauce, seasoning mix, garlic powder, salt and black pepper.Cover. Simmer while preparing crust. For crust, combine flour and salt in mediumbowl. Cut in Butter Flavor Crisco and ground onion using pastry blender (or 2knives) until all flour is blended in to form pea-size chunks. Sprinkle withwater, 1 tablespoon at a time. Toss lightly with fork until dough will form aball. Press between hands to form 5- to 6-inch pancake. Roll and pressbottom crust into 9-inch pie plate. Do not bake. Heat oven to 375Ã‚ÂºF.Combine cornstarch and water in small bowl. Stir to dissolve. Stir into hotfilling. Pour into unbaked pie crust. Top with potatoes. Melt remaining 1teaspoon Butter Flavor Crisco. Brush over potatoes. Moisten pastry edges withwater. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inchbeyond edge of pie plate. Fold top edge under bottom crust. For glaze, brushtop crust with beaten egg. Cut slits or other designs in top crust to allowsteam to escape. Bake at 375Ã‚ÂºF for 45 minutes or until filling in center isbubbly and crust is light golden brown. Let stand 5 minutes. Serve hot.Refrigerate leftovers. Note: Use golden mushroom soup if beefy mushroom soupis unavailable. Recipe By George Ross
Try this for when you are expecting company - You will get great reviews!
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8|
|Calories from Fat: 390 (63%)|
|Amt Per Serving||% DV|
|Total Fat 43.3g||58 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 99.2mg||31 %|
|Sodium 759.1mg||26 %|
|Potassium 554.3mg||15 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 32.9g|
|Protein 21.6g||31 %|
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Calories per serving: 622
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