Beef Pot Pie

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 6 tablespoons shortening
• 2 tablespoons cold butter
• 1 cup shredded cheddar cheese
• 1/4 cup cold water
• 1 pound ground beef
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1/4 cup chopped green pepper
• 1 can (8 ounces) tomato sauce
• 1 can (7 ounces) whole kernel corn, drained
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate.
2. For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place dough over filling; trim and flute edges.
4. If desired, arrange cutouts over pastry. Bake at 375u0b0 until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.

flour, whole wheat flour, salt, shortening, cold butter, cheddar cheese, cold water, ground beef, celery, onion, green pepper, tomato sauce, whole kernel corn, worcestershire sauce, salt, pepper

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