1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter
2 to 3 tablespoons cold water
1 pound lean ground beef
1 small (1/2 cup) onion, chopped
2 cups frozen mixed vegetables (beans, carrots, corn and peas)
1 (10 3/4-ounce) can condensed cream of celery soup
1 1/2 teaspoons chopped fresh thyme leaves*
3 cups mashed potatoes
Heat oven to 375°F.
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Cook ground beef and onion into 10-inch skillet over medium heat, stirring occasionally, 9-11 minutes or until beef is browned. Drain off fat. Stir in vegetables, soup and thyme leaves; continue cooking 3-5 minutes or until heated through.
Spoon meat mixture into pie crust. Spoon mashed potatoes over meat mixture. Bake 35-45 minutes or until potatoes are lightly browned and pie is heated through.
*Substitute 1/2 teaspoon dried thyme leaves.