MELT shortening in large saucepan. Add steak. Brown on medium-high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme and garlic powder. Cook 2 to 3 minutes, stirring constantly.
ADD broth and potatoes. Reduce heat to low. Cover and simmer until potatoes are cooked through but still firm. Dissolve corn starch in water. Add to saucepan. Cook and stir until thickened. Remove from heat. Stir in peas. Cool to room temperature.
HEAT oven to 375°F. Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
SPOON in filling. Moisten pastry edge with water. Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
BAKE 30 to 35 minutes or until browned. Serve hot.
Nutrition
Serving size
(1 slice, 1/8 of pie)
Calories 500
Calories from Fat240g
Total Fat 27g
Saturated Fat 7g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg
Sodium 510mg
Potassium 0mg
Total Carbohydrates 47g
Dietary Fiber 4g
Sugars 3g
Protein 17g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
