Beef and Vegetable Pie Recipe
Ingredients
| 1 One Crust Butter Pie Crust | ||
| 2 large stalks celery, each cut crosswise in thirds | ||
| 2 medium potatoes, cut to fit food chute | ||
| Carrots | 2 , peeled | |
| Onion | 1 Large, quartered | |
| 1 pound ground beef, round steak | ||
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1. Keep aside pastry dough after preparing it.
2. Preheat oven to 350°F.
MAKING
3. Using the disc fitted to a mixer bowl, with slicing side facing upwards, slice vegetables.
4. Transfer vegetable slices to a large mixing bowl when they reach mixer bowl’s Fill level.
5. Mix in meat along with seasonings with vegetables.
6. Take a 2 quart casserole and press mixture into it.
7. Pour water on the top of the mixture.
8. Transfer pastry dough onto a floured surface and roll into the shape of the casserole.
9. Place pastry over casserole in such a way that pastry covers casserole.
10. Roll pastry edges on casserole sides and using a fork, press down,
11. With the fork, make numerous pricks on the crust.
12. Bake for 60 minutes to allow crust to turn brown.
SERVING
13. Serve hot.
1. Keep aside pastry dough after preparing it.
2. Preheat oven to 350°F.
MAKING
3. Using the disc fitted to a mixer bowl, with slicing side facing upwards, slice vegetables.
4. Transfer vegetable slices to a large mixing bowl when they reach mixer bowl’s Fill level.
5. Mix in meat along with seasonings with vegetables.
6. Take a 2 quart casserole and press mixture into it.
7. Pour water on the top of the mixture.
8. Transfer pastry dough onto a floured surface and roll into the shape of the casserole.
9. Place pastry over casserole in such a way that pastry covers casserole.
10. Roll pastry edges on casserole sides and using a fork, press down,
11. With the fork, make numerous pricks on the crust.
12. Bake for 60 minutes to allow crust to turn brown.
SERVING
13. Serve hot.
Chef
