Deep-Dish Meat Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 251. Vision transcription from the scanned page; needs review.
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Ingredients
- Pastry for Single-Crust Pie (see recipe, page 293)
- 1 cup chopped potato
- 1/2 cup chopped onion
- 3 tablespoons margarine or butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme, savory, or sage, crushed
- 1 1/4 cups beef broth
- 1 1/2 cups loose-pack frozen peas and carrots
- 2 cups cubed cooked beef, pork, lamb, or veal
Instructions
- Prepare pastry. Roll pastry into a 12-inch circle. Cover and set aside.
- In a medium saucepan cook potato and onion in margarine over medium heat; stirring constantly, for 5 to 6 minutes or till onion is tender but not brown. Stir in flour, herb, and 1/8 teaspoon pepper.
- Add broth all at once. Stir in peas and carrots. Cook and stir till bubbly. Stir in meat.
- Transfer mixture to a 1 1/2-quart casserole. Top with pastry; trim pastry to 1/2 inch beyond rim. Turn under and flute edges of pastry. Cut slits for steam. Place on a baking sheet.
- Bake in a 425° oven for 25 to 30 minutes or till golden. Let stand 10 minutes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Beef Bourgignon pot pie at Brambles Bistro (16403408365).jpg" by Ruth Hartnup from Vancouver, Canada; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Beef_Bourgignon_pot_pie_at_Brambles_Bistro_(16403408365).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.