Ingredients Jump to Instructions ↓

  1. 1 cup potato -- chopped

  2. 1/2 cup onion -- chopped

  3. 3 tablespoons butter or margarine

  4. 1/3 cup all-purpose flour

  5. 1/2 teaspoon dried thyme, savory or sage -- crushed

  6. 1 1/4 cups beef broth

  7. 1 1/2 cups loose-pack frozen peas & carrots

  8. 2 cups cooked beef, pork, lamb or veal -- cubed Prepare pastry. Roll pastry into a

  9. 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.

Instructions Jump to Ingredients ↑

  1. 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.


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