Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | 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