Dinner Beef Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Beef and vegetables in tomato gravy make this plump pie wonderful eating


  • Pastry for 2-Crust Pie
  • 2 tblsp. shortening
  • c. chopped celery
  • c. chopped onions
  • c. chopped green pepper
  • 3 c. beef cubes (1")
  • 1 can condensed tomato soup
  • 2 tblsp. prepared mustard
  • ¼ c. tomato ketchup
  • ¾ tsp. salt


  • Heat shortening in skillet, add celery, onions and green pepper; sauté until soft. Stir in beef cubes; cover and simmer 20 minutes. Add soup, mustard, ketchup and salt; heat thoroughly.
  • Place meat mixture in pastry-lined 9" pie pan; adjust top crust, flute edges and cut vents.
  • Bake in hot oven (425°F.) 40 to 50 minutes.