Deep dish meat pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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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