Cooking Instructions
1.
Cook
Ground Beef (1.5 lb)
until brown, continue stirring and breaking the pieces into the same size with a wooden spoon.
2.
Add
Yukon Gold Potatoes (4)
. Cook over medium-high heat for 5-6 minutes.
3.
Drain some of the fat from the pan. Add
Onion (1)
,
Water (2 cups)
,
Tomato Paste (4 Tbsp)
,
Salt (1 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Chili Powder (1 Tbsp)
, and
Simply Organic Garlic Powder (2 tsp)
. Stir to combine.
4.
Add
Sour Cream (1/2 cup)
,
Tomato (1)
, and half of the
Mozzarella Cheese (2 1/2 cups)
. Cook for 2 minutes, then bring to a boil.
5.
Reduce heat to medium and cook for 5-10 more minutes, until potatoes are fork tender.
6.
Turn off the heat and add
Broccoli Florets (1 1/2 cups)
. Let rest for 15-20 minutes while you make your pie crust.
7.
In a mixing bowl, add
All-Purpose Flour (2 2/3 cups)
,
Salt (1 tsp)
, and
Vegetable Shortening (1 cup)
. Use a pastry cutter to bring the mixture together.
8.
Add the
Water (3/4 cup)
one tablespoon at a time, mixing as you go, until mixture comes together into a dough.
9.
Preheat oven to 375 degrees F (190 degrees C).
10.
Turn the dough out onto a floured surface and divide into two pieces, making one slightly larger for the bottom layer.
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.
12.
Transfer the dough into a cast-iron skillet.
14.
Top with remaining cheese.
15.
Roll out the other piece of dough and place it over top. Seal the edges with a fork and trim excess dough.
16.
Using a knife, poke a few vent holes in the top of the pot pie.
17.
Bake for 45 minutes-1 hour, or until the top is golden-brown.
