Meat Pie

Layer meat and vegetables into 3-quart baking dish or two pastry-lined pie plates.

Pour gravy over mixture or prepare thickened broth by melting 2 Tbsp.

margarine.

Stir in 2 Tbsp.

flour, 1 tsp.

salt, and ⅛ tsp.

pepper.

When blended, gradually add 2 cups beef broth and 1 cup milk.

Bring to boil, stirring until thickened.

Cover baking dish or pie plates with pie crust.

Cut slits in crust to allow steam to escape.

Bake at 425° for 35 minutes.

Turn off oven but let pie sit in it for 10–15 minutes so that the flavors can blend.