Deep dish meat pie

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

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