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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
1 egg, beaten |
Directions:
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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