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Deep Dish Meat Pie

 

79

Yield

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free
 

Ingredients

1 x pastry
for single crust pie
*
1 cup potatoes
chopped
½ cup onions
chopped
3 tablespoons butter
or margarine
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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 16149% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 232mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 55% Vitamin C 10%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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