Deep Dish Meat Pie

Main Courses > Beef

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.