Beef Potpie

Beef Potpie

1-1/2 pounds ground beef
1 teaspoon onion powder
Salt to taste
1 cup diced peeled potatoes
1 cup frozen mixed vegetables, thawed
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 can (14-1/2 ounces) beef broth

Crust
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 tablespoon butter or margarine, melted

In a skillet, cook beef over medium heat until no longer pink; drain. stir in onion powder and salt. Transfer to a greased 9-in. square baking dish.

Top with potatoes and vegetables. In a skillet, melt the butter. Stir in flour until smooth; gradually add broth. bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables.

For crust, combine the flour, baking powder and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. stir in milk until a soft dough forms.

On a floured surface, roll dough into a 9-in. square. Place over filling; flute edges and cut slits in top. Brush with butter. Bake at 350° for 45 minutes or until golden brown. Makes 6 servings.