Description
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- 3 tablespoons margarine
- ½ cup chopped onion
- 1 potato, diced
- ⅓ cup all-purpose flour
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ¼ cups beef broth
- 1 carrot, chopped
- 1 cup frozen green peas
- 2 cups cubed cooked or leftover beef
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface
- roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion
- and cook until the onion is tender
- but not brown. Sprinkle the flour over the mixture
- and stir to blend. Season with oregano
- black pepper and garlic powder. Pour in the beef broth
- and add the peas
- carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish
- and place the pastry over the top. Cut slits for steam
- and flute the edges.
- Place on a baking sheet
- and bake for 25 to 30 minutes
- or until crust is golden. Let stand 10 minutes before serving to thicken.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4