Deep dish meat pie

 
                             Deep Dish Meat Pie
 
 Recipe By     : BH&G
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles & One Dish Meals      Main Course--Beef
                 Main Course--Pork, Veal, Etc.    Main Course--Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         pastry for single crust pie
    1      cup           potato -- chopped
      1/2  cup           onion -- chopped
    3      tablespoons   butter or margarine
      1/3  cup           all-purpose flour
      1/2  teaspoon      dried thyme, savory or sage -- crushed
    1 1/4  cups          beef broth
    1 1/2  cups          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 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 1/2 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
 25-30 minutes or till golden.  Let stand 10 minutes.
 
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