Recipe - Deep Dish Meat Pie

Pastry for single crust pie
1 cup Potato, chopped
One half cup Onion, chopped
3 tablespoon Butter or margarine
1/3 cup Allpurpose flour
One half teaspoon Dried thyme, savory or sage,
crushed
1 One fourth cup Beef broth
1 One half cup Loosepack frozen peas &
carrots
2 cup 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 56 minutes or till onion is tender but not brown. Stir in
flour, herb and 1/8 teaspoon pepper. Add broth all at once. Stir in peas
and carrots. Cook and stir till bubbly.

Stir in meat. Transfer mixture to a 1 One half quart casserole. Top with pastry;
trim pastry to 1/2" 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
2530 minutes or till golden. Let stand 10 minutes.

Recipe by: BH&G Posted to MCRecipe Digest V1 #663 by Creedenite@aol.com on
Jul 9, 1997