Cooking Instructions
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Step 1
Cook
Ground Beef (680 g)
until brown, continue stirring and breaking the pieces into the same size with a wooden spoon.
Step 2
Add
Yukon Gold Potatoes (4)
. Cook over medium-high heat for 5-6 minutes.
Step 3
Drain some of the fat from the pan. Add
Onion (1)
,
Water (480 mL)
,
Tomato Paste (65 g)
,
Salt (6 g)
,
Ground Black Pepper (2 g)
,
Chili Powder (8 g)
, and
McCormick® Garlic Powder (6 g)
. Stir to combine.
Step 4
Add
Sour Cream (115 g)
,
Tomato (1)
, and half of the
Mozzarella Cheese (280 g)
. Cook for 2 minutes, then bring to a boil.
Step 5
Reduce heat to medium and cook for 5-10 more minutes, until potatoes are fork tender.
Step 6
Turn off the heat and add
Broccoli Florets (260 g)
. Let rest for 15-20 minutes while you make your pie crust.
Step 7
In a mixing bowl, add
All-Purpose Flour (335 g)
,
Salt (6 g)
, and
Vegetable Shortening (205 g)
. Use a pastry cutter to bring the mixture together.
Step 8
Add the
Water (180 mL)
one tablespoon at a time, mixing as you go, until mixture comes together into a dough.
Step 9
Preheat oven to 375 degrees F (190 degrees C).
Step 10
Turn the dough out onto a floured surface and divide into two pieces, making one slightly larger for the bottom layer.
Step 11
Roll the dough out by placing a rolling pin in the center and gently pushing out to the edges, until dough is 1/4-inch thick.
Step 12
Transfer the dough into a cast-iron skillet.
Step 13
Pour the filling in.
Step 14
Top with remaining cheese.
Step 15
Roll out the other piece of dough and place it over top. Seal the edges with a fork and trim excess dough.
Step 16
Using a knife, poke a few vent holes in the top of the pot pie.
Step 17
Bake for 45 minutes-1 hour, or until the top is golden-brown.
