Deep-Dish Meat Pie

• 1 Pillsbury pie crust
• 1 c. chopped potato
• 1/2 c. chopped onion
• 3 Tbsp. butter
• 1/3 c. flour
• 1/2 tsp. dried thyme
• 1 1/4 c. beef broth
• 1 1/2 c. frozen peas and carrots
• 2 c. cubed beef

1. In 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.
2. Stir in flour, thyme and 1/8 teaspoon pepper.
3. Add broth all at once.
4. Stir in peas and carrots.
5. Cook and stir until bubbly.
6. Stir in meat.
7. Transfer mixture to 1 1/2-quart casserole.
8. Top with pie crust; trim crust to 1/2-inch beyond rim.
9. Turn under and flute edges.
10. Cut slits for steam.
11. Place on baking sheet.
12. Bake at 425u0b0 for 25 minutes or golden.
13. Let stand 10 minutes before serving.
14. Serves 4.

pie crust, potato, onion, butter, flour, thyme, beef broth, frozen peas, beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=248387 (may not work)