Good Recipe

I thought I'd share this recipe I made the other night. I had made it one time before and I don't remember where it came from. For once I don't think it's from Taste of Home as I tried to look it up on their website but couldn't find it. Probably from the newspaper or a magazine. It was quite tasty but a little time consuming to make. Although once it's done and you do your prep clean up, there's not much to clean up after supper. I forgot to take a picture and there are no left-overs. I doubled it and put it in a 9 x 13 pan.


DEEP DISH MEATBALL PIE

3 medium potatoes
1 medium onion
1 pound ground beef
1 cup fresh bread crumbs
2 eggs, divided
Salt & pepper
2 tablespoons vegetable oil
1 garlic clove, crushed
2 medium carrots, thinly sliced
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon thyme leaves
2 cups water
All-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup shortening

About 2 hours before serving, boil potatoes with skins until tender. Grate 2 tablespoons onion, chop remaining. Set aside. Mix grated onion, ground beef, bread crumbs, 1 egg, 1/4 cup water, 3/4 teaspoon salt and 1/8 teaspoon pepper. Shape into 1 1/2 inch balls. Brown in hot oil, remove as they brown. In drippings, cook garlic and chopped onion. Return meatballs to pan; add carrots, ketchup, Worcestershire sauce, thyme, 2 cups water, 1/2 teaspoon salt and 1/8 teaspoon pepper, stirring to loosen brown bits on bottom of pan. Over high heat, heat to boiling. Reduce heat to low, cover and simmer until carrots are tender (about 15 minutes). Stirring occasionally. Mix 1 tablespoon flour with 2 tablespoons water. Gradually stir into pan, cook and stir until mixture is slightly thick and boils. Spoon mixture and cut potatoes into 2-qt. Casserole.

Preheat oven to 425 degrees. In medium bowl stir cheddar cheese, 1 cup flour and 1/4 teaspoon salt. Cut shortening into above to resemble coarse crumbs. Sprinkle 2 to 3 tablespoons cold water a tablespoon at a time into flour mixture until just moist enough to hold together. Shape into ball. Roll pastry 1 1/2 inches larger than top of casserole. Cut out 1 inch circle from top of pastry. Cover casserole. Beat remaining egg slightly. Brush on top of pie. Cut slits in crust. Bake 25-30 minutes until golden brown and mixture bubbles.