Meat And Potato Pie

• 2 tablespoons shortening
• 1-1/2 cups biscuit/baking mix
• 3 to 4 tablespoons cold water
• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1 can (15 ounces) sliced carrots, drained
• 1 can (8 ounces) mushroom stems and pieces, drained
• 2 cups hot mashed potatoes (prepared with milk and butter)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese

1. In a small bowl, cut shortening into biscuit mix until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball.
2. On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Line ungreased pie plate with pastry; trim and flute edges or make a decorative edge. Set aside.
3. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
4. Pour into pie shell. Top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie. Bake, uncovered, at 425u0b0 for 15 minutes. Reduce heat to 350u0b0. Bake 15 minutes longer or until golden brown. Sprinkle with cheese; let stand for 5-10 minutes.

shortening, biscuitbaking, cold water, ground beef, onion, condensed cream, salt, rosemary, thyme, carrots, mushroom stems, hot mashed potatoes, sour cream, cheddar cheese

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