CRUST:

2 c. flour
2 c. instant potato flakes
3/4 c. softened butter
3/4 c. milk

Stir together flour and flakes, add butter and mix, then milk. Divide ball of dough in half. In non-stick cookie sheet, spread half thin to form bottom crust, approximately 14 inches long and as wide as possible, on floured wax paper. Spread other half for upper crust.

FILLING:

1 lb. ground beef
1 tbsp. catsup
1/2 tbsp. mustard
1/2 tsp. salt
1/4 c. chopped onion
1 can undiluted Cheddar soup

Brown and drain beef; add other ingredients. Spread over bottom crust, leaving 1/2 inch around edge. Add top crust and seal edges. Brush with milk to aid browning and bake 20-25 minutes at 425 degrees. Allow about 30 minutes cooling.