Beef N Potato Pie

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 3/4 cup butter-flavored shortening
• 1/4 cup cold water
• 1/4 cup chopped green pepper
• 1/4 cup chopped sweet red pepper
• 1 small onion, chopped
• 4 teaspoons canola oil, divided
• 3 cups cubed cooked roast beef
• 1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• Dash pepper
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 cups sliced cooked peeled potatoes
• 1 egg, lightly beaten

1. In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
2. In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
3. Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg.
4. Bake at 375u0b0 for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

flour, salt, onion powder, butter, cold water, green pepper, sweet red pepper, onion, canola oil, beef, condensed beefy mushroom soup, mushroom stems, worcestershire sauce, garlic, pepper, cornstarch, water, potatoes, egg

Taken from www.tasteofhome.com/recipes/beef-n-potato-pie/ (may not work)