1 3/4 c. flour
1/4 c. fine whole wheat flour
1 tsp. salt
1/8 tsp. baking powder
2/3 c. butter flavor shortening
5-6 tbsp. cold water

FILLING:

1/4 c. chopped celery
1/4 c. chopped potatoes
1/4 c. chopped carrots
1/4 c. frozen corn
1/4 c. frozen peas
3 tbsp. minced onion
1 tsp. minced fresh parsley
1 1/2 c. water, divided
3/4 c. beef broth
1 1/2 tbsp. cornstarch
1/2 tsp. instant beef bouillon
1/2 tsp. chicken bouillon
1/4 tsp. pepper
1/8 tsp. salt
1 1/2 tbsp. ketchup
1 c. cubed, cooked roast beef
3/4 c. condensed Cheddar cheese soup
1 tbsp. butter
1/4 c. grated American cheese

Combine flour, whole wheat flour, salt and baking powder in bowl. Cut in shortening, using pastry blender (or 2 knives) until all flour is just blended in to form pea size chunks. Sprinkle with water, on tablespoon at a time. Toss lightly with a fork until dough forms a ball. Press and pat out with hands to form 5 or 6 inch "pancakes". Then roll out to fit a 9 inch pie plate on a floured surface. Place crust in pan.

Combine celery, potatoes, carrots, corn, peas, onion, parsley, and 1 1/4 cup water in medium saucepan. Bring to a boil. Reduce heat; simmer 10 minutes. Heat beef broth in separate medium saucepan. Combine cornstarch, beef bouillon, chicken bouillon, pepper, salt, ketchup, and remaining 1/4 cup water in small bowl. Stir into beef broth. Cook and stir until thickened. Add beef, cooked vegetables and liquid and soup. Spoon into unbaked pie shell. Dot with butter. Sprinkle with cheese. Moisten edge of bottom crust and lift top crust onto filled pie; trim and flute edge of crust. Cut design on top or prick with fork for escape of steam. Bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 20 to 25 minutes. Serve while hot.