| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casseroles, Main course | 4 | Servings | |
INGREDIENTS
| Pastry for single crust pie | ||
| 1 | c | Potato, chopped |
| 1/2 | c | Onion, chopped |
| 3 | tb | Butter or margarine |
| 1/3 | c | All-purpose flour |
| 1/2 | ts | Dried thyme, savory or sage, crushed |
| 1 1/4 | c | Beef broth |
| 1 1/2 | c | Loose-pack frozen peas & carrots |
| 2 | c | Cooked beef, pork, lamb or veal, cubed |
INSTRUCTIONS
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. Recipe by: BH&G Posted to MC-Recipe Digest V1 #663 by Creedenite@aol.com on Jul 9, 1997
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