Mary Jane's Deep Dish Meat Pie

This is the perfect dish for using your leftover roast beef. 

Mary Jane's Deep Dish Meat Pie

 Pastry for Single Crust Pie (make or buy)
1 cup chopped potato (cut small)
1/2 cup chopped onion
3 tablespoons butter
1/3 cup flour
1/2 tsp thyme
1/2 tsp sage, crushed
1 1/4 cups beef broth (I sub 1 1/4 cup water and add 2 bullion cubes)
1 1/2 cups peas and carrots (I eye ball this - I use fresh carrots that I have cut up and boil for a bit and then put in about a third of a bag of frozen peas)
2 cups cubed or shredded cooked roast beef

Prepare pastry.  Roll pastry into a 12 inch circle.  Cover and set aside.  In a medium saucepan cook potato and onion in butter over medium heat, stirring constantly for 5 to 6 minutes or till onion is tender and not brown.  Stir in flour, herb, and 1/8 tsp pepper.  Add broth all at once.  Stir in peas and carrot.  Cook and stir till bubbly.

Stir in meat.  Transfer mixture into 1 1/2 quart casserole dish.  Top with pasty; trim pastry to 1/2 inch beyond rim.  Turn under and flute edges of pastry.  (I know this part may sound hard but I don't do it this fancy - I just lay the pasty on top and roll up the edges to fit the casserole dish and then go around and pinch the edges to "seal it.")  Cut slits for steam.  Place on baking sheet.  Bake in a 425 degree oven for 25 to 30 minutes or till golden.  Let stand 10 minutes.

Pastry for Single Crust Pie

1 1/4 cup flour
1/4 tsp salt
1/3 cup shortening
3 - 4 Tblspns cold water

In a bowl stir together flour and salt.  Cut in shortening till pieces are the size of small peas.  Sprinkle in 1 Tblspn water over part of the mixture, gently toss with a fork.  Push to side of bowl.  Repeat till all is moistened.  On a slightly floured surface, flatten dough with hands.  Roll dough out from center to edges.