Shelly's Recipe

FIESTA BEEF POT PIE

Category: Casseroles - Beef

Crust
1 2/3 cup flour
1/3 cup yellow cornmeal
1 tsp salt
1/3 cup shredded cheddar cheese
3/4 cup shortening
5-7 tbsp cold water

Filling
1 lb stew meat, cut into 1/2 inch chunks
1 tbsp shortening
1/2 cup chopped green pepper and chopped onion
Mushrooms, sliced
1 (14 oz) can Mexican-style stewed tomatoes, undrained
1 (10 oz) can whole kernel corn, drained
1/2 cup sugar
1/3 cup tomato paste
2 tsp sugar
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
Pinch crushed red pepper
1/3 cup sliced black olives

Glaze and topping
1 egg, beaten
1/4 tsp salt
1/3 cup shredded cheddar cheese

Crust: Combine dry ingredients in a bowl. Cut in cheese and shortening and water to combine into a dough. Divide crust into balls. Roll one ball and press bottom curst into a deep dish pie pan. Do not bake.

Filling: Brown meat in shortening in a skillet in small batches. Remove cook beef with a slotted spoon. Add chopped vegetables to skillet and cook until tender. Add remaining ingredients except olives. Cover and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Remove from heat and stir in olives. Spoon mixture into crust. Moisten pastry edge with water. Heat oven to 425. Roll remaining dough for top crust and place over filling, crimping edges to seal. Cut slits in top of curst to allow steam escape.

Glaze and topping: Combine egg and salt. Brush lightly over crust. Bake for 30-40 minutes or until crust is golden brown. Sprinkle with cheese. Let stand 10 minutes before serving. Serve hot or warm.