Thrifty Supper Pie
|Flour||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold milk||3 Tablespoon|
|Bulk sausage||1⁄2 Pound|
|Ground beef||1⁄2 Pound|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned cut green beans||1 Pound (1 Can, Blue Lake Brand)|
|Canned whole tomatoes||1 Pound (1 Can)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Grated cheddar cheese||3⁄4 Cup (12 tbs)|
Mix the flour and 1/2 teaspoon salt, then cut in the shortening until the consistency of coarse meal.
Mix in milk gradually until mixture holds together in a ball.
Knead until smooth.
Roll out on pastry cloth sprinkled with 2 tablespoons cornmeal to fit into 9-inch pie pan.
Fit into pan, then flute a high edge and sprinkle with remaining cornmeal.
Bake on lowest shelf of oven at 450 degrees for 15 minutes.
Brown the sausage, then drain well.
Add the beef and brown.
Add the onion and garlic and cook until tender-crisp.
Mix in the beans, tomatoes, remaining salt, basil, thyme and bay leaf.
Bring to a boil, then cover and simmer for 15 minutes.
Discard the bay leaf.
Blend the cornstarch with water, then stir into the hot mixture and cook until thickened.
Turn into the baked shell and sprinkle with the cheese.
Return to oven and bake until cheese melts.
Cool for 10 minutes before cutting.