2 cups flour
1 tsp salt
1 cup shortening
1/4 cup warm water
2 lbs ground beef
15oz can of peas
15oz can of corn
1 tsp dried onions
1 tsp oregano
1 tbsp parsley
1 tbsp Worcestershire sauce
1 large Plum/Roma tomato
About 8 oz Colby/Jack cheese
This recipe makes 2 open faced meat pies! You will need a large skillet, 2- 9 inch pie pans! Let's start with the crust! Preheat the oven to 450 degrees. In a large bowl, combine your flour and your salt. Add the shortening and cut into the flour mixture. You want it to be lumpy and NOT mixed thoroughly. You want it to look like this!
Next add a little of your water! You don't want it to be too sticky so only add a little at each time! Fold mixture and add water as needed. You want your pie crust to look like this! I've divided it in to 2 lumps! One for each pie.
Perfect crust! Nice and crumbly a perfectly moist! Next place each lump in a pie pan. Pat each crust in the pan and evenly shape edges.
While the crust is baking, let's get out our skillet! Brown the 2 lbs of beef on low. Drain the beef. Add the peas, corn, onion, oregano, parsley, and Worcestershire sauce. Mix thoroughly; stir occasionally. Grate your cheese and cube your tomato!
Put a quarter of filling into each pie pan. Layer a sprinkle of cheese, then the rest of the filling! Top with tomatoes!
And then with the remaining cheese!
Pop your pies in the 325 degree oven for 20 minutes, or until the cheese melts! Ta Da! Your Done!!
Let cool and serve! Each pie serves four generously!