*The former gravy filling for this, I decided was too thick and gloppy, so I got rid of the canned soups and revised things with this much lighter, tastier version*
1 pound ground beef [I used 1/2 ground turkey/half beef]
1 medium onion, chopped small
3 medium potatoes, cubed [I leave the skins on]
2 large carrots, sliced
1 1/4 cups beef broth
1/4 cup flour
1/2 tsp oregano
2 TB tomato paste or ketchup
1 tsp garlic powder, or 3 minced fresh clove
1/8 teaspoon black pepper
1 9 inch pie crust
- Preheat the oven to 400 degrees F (220 degrees C).
- In a large skillet, brown the ground beef. Remove from heat and drain off excess fat.
- Melt margarine in a saucepan over medium heat. Add potato, carrots, and onion, and cook until the onion is tender [about 5 minutes]. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 35 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.