Name: Deep Dish Meat Pie
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

If the Father was pleased to make a gift of certain sinners to His most blessed Son, you may rest assured that the Son will neither despise nor deny His Father’s gracious generosity. [There is] the certainty of ultimate and absolute salvation for those who come to the Son... Their life in Christ is eternal and irrevocable because that is the will of the Father; a will or a purpose that the whole of Christ's person and work was designed to secure, a will or purpose that shall ultimately be (Psm. 115:3; 135:6; Dan. 4:34-35; Eph. 1:11; Ac. 4:28). What did Jesus come to do? He came to do the Father’s will (Jn. 6:38). What is the Father’s will? The Father's will is that all those He has given to the Son be fully and finally saved (Jn. 6:39). Oh, what a glorious thought it is!

Sam Storms

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 [email protected] on
Jul 9, 1997

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