Savory Beef Casserole

This dish is SO yummy! It's filled with bright, fresh veggies and a tasty tomato sauce. My family does this as a pot pie. There is actually enough filling for two pies, so we need two double-crust pie pastries.

Recipe from Hannah Maynard

• 1 lb. ground caribou, moose, or beef
• 1 C. onion, chopped
• 1 can (14-1/2 oz.) chopped tomatoes
• 3 potatoes, peeled and chopped
• 1-1/2 C. carrots, chopped
• 1 C. celery, chopped
• 1 small can corn
• 1 can (10 oz.) tomato soup
• 1 C. water
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. garlic powder
• 1 double pie pastry

Preheat oven to 375 degrees F. Cook beef and onion in deep skillet over medium heat until beef is browned; drain. Add un-drained tomatoes, corn, potatoes, carrots, and celery to skillet. Stir in tomato soup, water, salt, pepper, and garlic; cover. Cook mixture, stirring occasionally, until tender, about 20 minutes. Spoon into a large baking pan. Cover with pie pastry (recipe as follows). Bake until pastry is browned and filling is bubbly, about 20-30 minutes.

Double Crust Pie Pastry:

• 2 C. flour
• 1/2 t. salt
• 2/3 C. butter
• 6-7 T. cold water

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