Beef And Vegetable Pie

• double pie crust
• 2 Tbsp. butter or margarine
• 1 large onion, chopped (1 c.)
• 2 carrots, sliced (1 c.)
• 2 c. chopped green cabbage
• 1 lb. ground chuck
• 2 Tbsp. cornstarch, mixed with 1 Tbsp. Kitchen Bouquet
• 2 Tbsp. chopped parsley
• 1 tsp. salt
• 1/2 tsp. leaf savory, crushed
• 1/4 tsp. pepper
• 1 egg, slightly beaten

1. Saute onion, carrots and cabbage in hot butter in large skillet, stirring often until tender and lightly brown, about 15 minutes.
2. (I add some minced garlic, too.)
3. Put in large bowl.
4. In same skillet, saute meat over high heat until it loses its pink color.
5. Lower heat; stir in 1 cup hot water.
6. Stir to loosen browned bits.
7. Stir in cornstarch mixture, parsley, salt, savory and pepper.
8. Simmer 5 minutes; add to the vegetables in bowl. Turn into pie crust-lined plate.
9. Top with second crust.
10. Cut slits in top.
11. Mix egg with 1 tablespoon water and brush over crust.
12. Bake at 400u0b0 for 30 to 40 minutes, until crust is nicely browned.
13. Serves 6.

crust, butter, onion, carrots, green cabbage, ground chuck, cornstarch, parsley, salt, leaf savory, pepper, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916838 (may not work)