Ingredients
1tbspvegetable oil
3large celery ribs
1small onion
1½lbslean ground beef
1tbsphot paprika,plus 1 tsp
10¾ozcondensed tomato soup,(1 can)
¼cupwater
1tbsptomato paste
salt and freshly ground pepper
1½cupsall purpose flour
1tbspbaking powder
¼tspcelery seeds
5tbspsolid vegetable shortening
¾cupmilk
Preparation
Preheat the oven to 450 degrees F.
Heat the oil in a 9- to 10-inch cast-iron skillet. Add the celery and onion and cook over low heat, stirring occasionally, for about 8 minutes, until softened.
Add the ground beef and cook over moderately high heat, breaking it up with a wooden spoon, for about 5 minutes, until no pink remains. Add the paprika and cook, stirring, for about 1 minute, until fragrant.
Stir in the tomato soup, water and tomato paste until thoroughly blended. Season with salt and pepper and remove from the heat.
In a large bowl, mix the flour with the baking powder, 1 teaspoon of salt and the celery seeds. Using a fork, cut in the shortening until the mixture resembles small peas. Gently stir in the milk just until a soft dough forms.
Using 2 spoons, arrange tablespoon-size dollops of the dough all over the beef filling to within 1 inch of the edge of the skillet.
Bake the beef pie for 20 minutes, or until the crust is browned and cooked through and the filling is bubbling.
Let the pie stand for 10 minutes.
Invert onto a large, flat plate or serve straight out of the skillet. Enjoy!
