Deep Dish Meat Pie

Main Ingredient: Lamb and Mutton Potatoes
Course: Various Main Dishes
Yield:

Deep Dish Meat Pie ingredients

Pastry For Single Crust Pie
1 c Potato, chopped
1⁄2 c Onion, chopped
3 T butter Or margarine
1⁄3 c All-purpose flour
1⁄2 t 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

Cooking Deep Dish Meat Pie

1. Prepare pastry.
2. Roll pastry into a 12 circle.
3. Cover and set aside.
4. 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.
5. Stiri in flour, herb and 1/8 teaspoon pepper.
6. Add broth all at once.
7. Stir in peas and carrots.
8. Cook and stir till bubbly.
9. Stir in meat.
10. Transfer mixture to a 1 1/2 quart casserole.
11. Top with pastry; trim pastry to 1/2 beyond rim. Turn under and flute edges of pastry.
12. Cut slits for steam.
13. Place on a baking sheet.
14. Bakei in a 425F degree oven for 25-30 minutes or till golden.
15. Let stand 10 minutes.