Beef Pot Pie

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

Preparation

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.