Deep Dish Beef Pie
|Nonstick spray coating||1|
|Lean boneless beef||1 Pound, trimmed of separable fat and cut into 1/2 inch pieces (For Stew)|
|Cooking oil||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Cubed peeled turnip||1 Cup (16 tbs)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Dried thyme/Dried basil||3⁄4 Teaspoon, crushed|
|All purpose flour||1 Tablespoon|
|Cut green beans||2 Cup (32 tbs) (Fresh Or Frozen)|
|Skim milk||1 Teaspoon|
Spray a large skillet with nonstick coating.
Preheat over medium high heat.
Brown half the meat in skillet.
Brown remaining meat.
Return all meat to skillet.
Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, 1/8 teaspoon pepper, and 1/4 cup water.
Cover and simmer 50 to 60 minutes or till meat is nearly tender.
Combine the flour and 2 tablespoons water.
Stir into skillet mixture.
Cook and stir till thickened and bubbly.
Stir in green beans.
Spoon into a 1 1/2 quart casserole.
Cover with Pastry; flute edges.
Brush with skim milk.
Cut vents for steam.
Bake in a 400° oven for 30 minutes or till pastry is lightly browned and meat and vegetables are tender.