Fiesta Beef Pot Pie

Crust:
1-2/3 cup flour
½ cup cornmeal
1 tsp. salt
1/3 cup finely shredded Cheddar cheese
¾ cup Crisco® Shortening
5 to 7 tbsp. cold water

Filling:
1 lb. lean boneless beer chunk, cut into ½” chunks
1 tbsp. Crisco® Shortening
½ cup chopped green pepper*
½ cup chopped onion*
1 14oz. can Mexican-style stewed tomatoes, undrained*
1 8oz. can whole kernel corn, drained
1 4oz. can sliced mushrooms, drained
½ cup water
1/3 cup tomatoes paste
2 tsp sugar
1 tsp. chili powder
½ tsp. cumin
¼ tsp. salt
1/8 tsp. crushed red pepper, optional

Glaze and Topping:
1 egg, beaten
¼ tsp. salt
1/3 cup shredded Cheddar cheese

For Crust: combine flour, cornmeal and 1 tsp salt in large bowl. Cut in 1/3 cup cheese and ¾ cup shortening until flour is just blended to form pea-sized chunks. Sprinkle with water 1 tbsp. at a time. Toss lightly with fork until dough forms a ball. Divide dough in half. Press each half to form 5 to 6” pancake. Roll bottom crust into circle; transfer to 9” pie
plate. Trim edge even with pie plate.

For filling: brown beef in 1 tbsp shortening in large skillet. Remove beef with slotted spoon. Add green pepper and onion to skillet and cook until
tender. Add beef, undrained tomatoes, corn, mushrooms, water tomato paste, sugar, chili powder, cumin, ¼ tsp. salt and red pepper; if desired. Cover.
Bring to a boil. Reduce heat an simmer 30 minutes, stirring occasionally. Remove form heat. Spoon hot filing into unbaked pie crust.
Moisten pastry edge with water.

Roll top crust same as bottom; lift top crust onto filled pie. Trim ½” beyond edge of the pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

For glaze and topping: combine egg and ¼ tsp. salt. Brush lightly over top crust. Bake at 425° for 30 to 40 minutes or until crust is golden brown.
Sprinkle with 1/3 cup cheese. Serve hot or warm.

Refrigerate leftover pie.

*If Mexican-style tomatoes are unavailable, use plain stewed tomatoes.
Increase green pepper and onion to ¾ cup each. Add 1 tbsp. diced jalapeno
pepper and ¼ tsp. garlic powder.