Louisiana Meat Pie

• 1 1/2 pounds ground chuck
• 1 small onion, chopped
• 1/4 cup butter or margarine
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried whole thyme
• 1/4 teaspoon pepper
• 1 cup beef broth
• 1 tablespoon all-purpose flour
• Pastry for double-crust 9-inch pie

1. Cook meat in a large skillet over medium heat until browned, stirring occasionally. Drain well, and set aside.
2. Saute onion in butter in a large skillet until tender; add cooked meat, parsley, salt, thyme, and pepper, stirring well. Combine beef broth and flour; stir well. Add broth mixture to meat mixture, stirring well. Cook over low heat, stirring frequently, until slightly thickened.
3. Line a 9-inch pie plate with half of pastry. Pour meat mixture into pastry shell. Cover with top crust. Trim edges of pastry; seal and flute edges. Cut slits in top for steam to escape. Bake at 350u0b0 for 1 hour or until crust is golden brown.

ground chuck, onion, butter, parsley, salt, thyme, pepper, beef broth, flour, pastry

Taken from www.myrecipes.com/recipe/louisiana-meat-pie (may not work)