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Gingerbread
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Deep-Dish Beef Pie
Nonstick spray coating
1 pound lean boneless beef for stew, trimmed of separable fat and cut into 1/2-inch pieces
1 teaspoon cooking oil
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
1 cup cubed, peeled turnip
1-1/2 cups tomato juice
3/4 teaspoon dried thyme or basil, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1 tablespoon all-purpose flour
2 tablespoons water
2 cups fresh or frozen cut green beans
3/4 cup all-purpose flour
1/2 teaspoon baking powder
3 tablespoons margarine
3 tablespoons cold water
1 teaspoon milk
Spray a large skillet with nonstick coating. Preheat over medium-high heat. Brown half the meat in skillet. Remove. Add oil. 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. Heat to boiling; reduce heat. Cover and simmer 50 to 60 minutes or until meat is nearly tender.
Meanwhile, for pastry: Combine the 3/4 cup all-purpose flour and the baking powder. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with the 3 tablespoons cold water, one tablespoon at a time, stirring with a fork until mixture holds together. Form into a ball. On a lightly floured surface, roll dough into a circle 1 inch larger than the top of the casserole. Cover with plastic wrap while finishing filling.
Combine the 1 tablespoon flour and 2 tablespoons water. Stir into skillet mixture. Cook and stir until 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 degree F oven for 30 minutes or until pastry is lightly browned and meat and vegetables are tender. Makes 6 servings.
 Always Kiss The Cook
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