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1
In a large bowl-combine the flour, sugar and salt; cut in shortening until crumbly.
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2
Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
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3
Divide dough in quarters so that two of the portions are slightly larger than the other two.
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4
Wrap each in plastic wrap.
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5
Refrigerate for 1 hour or until easy to handle.
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6
Place potatoes in a large saucepan and cover with water.
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7
Bring to a boil.
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8
Reduce heat; cover and cook for 5 minutes.
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9
Add carrots; cook for another 6-9 minutes or until vegatables are tender.
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10
Drain and set aside.
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11
In a Dutch Oven, cook beef and sausage over medium heat until meat is no longer pink.
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12
Remove from pan with a slotted spoon; drain, reserving 1 Tbsp drippings.
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13
Saute mushrooms and onion in drippings until tender.
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14
Add the soups, peas, sherry (or broth), salt, seasoned salt, pepper, beef mixture and potatoe mixture; heat through.
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15
Roll out one of the larger portions of dough to fit a 9 in.
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16
pie plate.
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17
Transfer pastry to pie plate.
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18
Trim pastry even with edge.
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19
Fill with half the meat mixture.
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20
Repeat Step 11 with the remaining larger portion of pastry and meat mixture.
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21
Roll out smaller portions of dough to fit the top of pies.
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22
Place over filling; cut slits and trim, seal and flute edges.
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23
Bake at 375F for 45-50 minutes or until crust is golden brown.
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24
Cover edges with foil during the last 15 minutes to prevent growing If necessary.
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25
Sprinkle tops with cheese; let stand for 10 minutes.
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26
Serve with the sour cream.
