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Beef Pot Pie

Ingredients

• 1 lb ground beef
• 16 oz mixed vegetables
• 2 cups beef or mushroom gravy (2 packs)
• 1/4 cup chopped onion
• 5 oz mushroom stems and pieces, chopped.
• 1 beef bouillon cube
• ¹⁄₄ tsp salt or to taste
• ¹⁄₄ tsp pepper or to taste
• ¹⁄₈ tsp garlic
• ¹⁄₈ tsp thyme
• ¹⁄₈ tsp oregano
• 1 Tbsp Worcestershire sauce
• 2 cups flour
• 1 cup milk
• ¹⁄₄ cup vegetable shortening
• butter

Directions

1. Preheat over to 400°F.
2. Cook beef, onion, and mushroom together until brown and drain fat. Set aside.
3. Prepare gravy as instructed on back of packs. Add in bouillon cube, salt, pepper, garlic, thyme, oregano, and Worcestershie sauce, and stir well. Set aside.
4. Mix flour and vegetable shortenining in a bowl until loose crumbs form. Add milk. Mix well. Dough should not be very stick. Divide in half. Roll out one half to make a large circle and line the bottom of a 10"-12" cast iron skillet. Work the edges so it covers as much of the sides of the skillet as possible.
5. Mix meat, gravy, and vegetables, and pour into cast iron skillet.
6. Roll out other half of dough to make another large circle and cover the delicious goodness in the skillet. Attempt to press the edges of the dough halves together. Cut slits into the top dough.
7. Bake for 25 minutes.

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Tags - supper - dinner - beef - pot pie - vegetables -

Ingredients - beef - carrot - corn - potato - mushroom - gravy - bouillon - salt - pepper - garlic - thyme - oregano - Worcestershire sauce - flour - milk - shortening - butter -