Deep Dish Meat Pie
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for single crust pie |
* |
| 1 | cup |
potatoes
chopped |
|
| ½ | cup |
onions
chopped |
|
| 3 | tablespoons |
butter
or margarine |
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
thyme
savory or sage, crushed |
*
|
| 1 ¼ | cups |
beef stock
|
|
| 1 ½ | cups |
frozen peas & carrots mix
loose-packed |
|
| 2 | cups |
beef
pork, lamb or veal, cubed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for single crust pie |
* |
| 237 | ml |
potatoes
chopped |
|
| 118 | ml |
onions
chopped |
|
| 45 | ml |
butter
or margarine |
|
| 79 | ml |
all-purpose flour
|
|
| 2.5 | ml |
thyme
savory or sage, crushed |
*
|
| 296 | ml |
beef stock
|
|
| 355 | ml |
frozen peas & carrots mix
loose-packed |
|
| 473 | ml |
beef
pork, lamb or veal, cubed |
*
|
Directions
Prepare pastry.
Roll pastry into a 12 inch circle.
Cover and set aside.
In a medium saucepan cook potato and onion in butter over medium heat, stirring constantly, for 5 to 6 minutes or until onion is tender but not brown.
Stir in flour, herb and ⅛ teaspoon pepper.
Add broth all at once.
Stir in peas and carrots.
Cook and stir until bubbly.
Stir in meat.
Transfer mixture to a 1½ quart casserole.
Top with pastry; trim pastry to ½ inch beyond rim.
Turn under and flute edges of pastry.
Cut slits for steam.
Place on a baking sheet.
Bake in a 425 degrees F oven for 25 to 30 minutes or until golden.
Let stand 10 minutes.
