Yield: 4 Servings
|Pastry for single crust pie|
|1 cup||Potato, chopped|
|½ cup||Onion, chopped|
|3 tablespoons||Butter or margarine|
|⅓ cup||All-purpose flour|
|½ teaspoon||Dried thyme, savory or sage, crushed|
|1¼ cup||Beef broth|
|1½ cup||Loose-pack frozen peas & carrots|
|2 cups||Cooked beef, pork, lamb or veal, cubed|
Prepare pastry. Roll pastry into a 12" circle. Cover and set aside. In a medium saucepan cook potato and onion in butter over medium heat, stirring constantly, for 5-6 minutes or till onion is tender but not brown. Stir in flour, herb and ⅛ teaspoon pepper. Add broth all at once. Stir in peas and carrots. Cook and stir till bubbly.
Stir in meat. Transfer mixture to a 1½ quart casserole. Top with pastry; trim pastry to ½" beyond rim. Turn under and flute edges of pastry. Cut slits for steam. Place on a baking sheet. Bake in a 425F degree oven for 25-30 minutes or till golden. Let stand 10 minutes.
Recipe by: BH&G Posted to MC-Recipe Digest V1 #663 by Creedenite@... on Jul 9, 1997