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Deep Dish Meat Pie

Pastry for single crust pie
1 c Potato, chopped
1/2 c Onion, chopped
3 tb Butter or margarine
1/3 c All-purpose flour
1/2 ts Dried thyme, savory or sage, crushed 1 1/4 c Beef broth
1 1/2 c Loose-pack frozen peas & carrots
2 c Cooked beef, pork, lamb or veal, cubed


Prepare pastry. Roll pastry into a 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.


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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