Deep Dish Meat Pie

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.