Beef And Vegetable Pie

Name: Beef And Vegetable Pie
Ingredients: double pie crust; 2 Tbsp. butter or margarine; 1 large onion, chopped (1 c.); 2 carrots, sliced (1 c.); 2 c. chopped green cabbage; 1 lb. ground chuck; 2 Tbsp. cornstarch, mixed with 1 Tbsp. Kitchen Bouquet; 2 Tbsp. chopped parsley; 1 tsp. salt; 1/2 tsp. leaf savory, crushed; 1/4 tsp. pepper; 1 egg, slightly beaten

12 ingredients

13 steps

Ingredients

double pie crust
2 Tbsp. butter or margarine
1 large onion, chopped (1 c.)
2 carrots, sliced (1 c.)
2 c. chopped green cabbage
1 lb. ground chuck
2 Tbsp. cornstarch, mixed with 1 Tbsp. Kitchen Bouquet
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. leaf savory, crushed
1/4 tsp. pepper
1 egg, slightly beaten

Directions

1

Saute onion, carrots and cabbage in hot butter in large skillet, stirring often until tender and lightly brown, about 15 minutes.
2

(I add some minced garlic, too.)
3

Put in large bowl.
4

In same skillet, saute meat over high heat until it loses its pink color.
5

Lower heat; stir in 1 cup hot water.
6

Stir to loosen browned bits.
7

Stir in cornstarch mixture, parsley, salt, savory and pepper.
8

Simmer 5 minutes; add to the vegetables in bowl. Turn into pie crust-lined plate.
9

Top with second crust.
10

Cut slits in top.
11

Mix egg with 1 tablespoon water and brush over crust.
12

Bake at 400° for 30 to 40 minutes, until crust is nicely browned.
13

Serves 6.