Prep Time 30 min
Cook Time 30 Min
Servings N/A
Difficulty Easy

Ingredients

  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 lb. sirloin steak
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/4 cup tomato paste
  • 1 tsp. dried basil leaves
  • 1 tsp. dried thyme leaves
  • 1 tsp. garlic powder
  • 1 cup beef broth
  • 4 1/2 cups peeled potatoes
  • 1 tbsp. cornstarch
  • 2 tbsps. cold water
  • 1/2 cup frozen green peas
  • Double crust

Directions

  • Step 1

    MELT shortening in large saucepan. Add steak. Brown on medium-high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme and garlic powder. Cook 2 to 3 minutes, stirring constantly.

  • Step 2

    ADD broth and potatoes. Reduce heat to low. Cover and simmer until potatoes are cooked through but still firm. Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat. Stir in peas. Cool to room temperature.

  • Step 3

    HEAT oven to 375°F. Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.

  • Step 4

    SPOON in filling. Moisten pastry edge with water. Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.

  • Step 5

    BAKE 30 to 35 minutes or until browned. Serve hot.

Serving size
(1 slice, 1/8 of pie)

  • Calories 500
  • Calories from Fat240g
  • Total Fat 27g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 510mg
  • Potassium 0mg
  • Total Carbohydrates 47g
  • Dietary Fiber 4g
  • Sugars 3g
  • Protein 17g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet