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Beef Pot Pie

Yield 6 servings

Ingredients

  • 1 large onion, chopped
  • 3 tablespoons butter or margarine
  • 2 cups cooked, cubed roast beef
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup diced, cooked potatoes
  • 1 cup cooked green peas and carrots
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons sherry
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon dried whole thyme
  • Pastry for 9-inch pie
  • 1 egg, beaten

How to Make It

  1. Sauté onion in butter until tender. Add meat; cook 5 minutes. Sprinkle flour over meat, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened. Stir in next 8 ingredients. Spoon mixture into a 9- inch pie plate.

  2. Roll pastry to 1/8-inch thickness on a lightly floured surface. Carefully place pastry over beef mixture. Turn pastry edges under, and press firmly to rim of pie plate to seal; flute edges. Cut slits in top to allow steam to escape. Decorate with pastry cutouts, if desired. Brush top with beaten egg. Bake at 350° for 45 minutes or until golden brown.

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