Pastry for 2-crust pie
2 tbsp. shortening
1 1/2 c. celery, chopped
1 1/2 c. onion, chopped
1 1/2 c. green pepper, chopped
3 c. frozen tender brown beef cubes
1 can condensed tomato soup
2 tbsp. prepared mustard
1/4 c. ketchup
3/4 tsp. salt

Heat shortening in skillet. Add celery, onion, and green pepper; saute until soft. Stir in beef, soup, and seasoning.

Place mixture in pastry-lined 9-inch pie pan. Adjust top crust, flute edges, and cut vents. Bake in hot oven (425 degrees) 40-50 minutes.

Green pepper may be omitted. Use 2 1/4 cups each of celery and onion.