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