One day I had forgotten all about a benifit luncheon I had promised to make a dish for. The only thing I had on hand was a large can of Dinty Moore Beef Stew, a can of green beans and makings for a pie crust. So I decided to make a pot pie using what I had on hand. This recipe is the results of that casserole. It was a big hit. Everyone wanted to know how to make it. Hope you all enjoy it as we did.
Put the stew in a large bowl ... taking some of the juice out to blend in the corn starch until it is dissolved. Once dissolved, stir into the stew.
Open the green beans and peas and drain well .. and mix them into the stew.
Now put the flour and salt in a bowl .... add the solid shortening and cut it into the flour until it resembles a small pea.
Add the 10 tablespoons of water and blend with a fork until it forms a ball and leaves the sides of the bowl. Divide into 2 balls. Roll one ball out so that it will fit a large deep casserole dish. Bringing the dough up the sides and over the edge slightly.
Fill the dish with the stew mixture. Spreading out evenly. Roll the 2nd ball out to fit over the top .. Bring the bottom crust over the top and pinch a scalloped edge around the dish. Cut a couple of slits in the middle for steam to escape.
Brush the crust with an egg wash. Bake in a preheated 375 degree oven for 45 minutes or until the crust is golden brown. Let the dish set for a half hour before serving.