German Beef & Vegetable Pie

2 tablespoons margarine
1 large onion, chopped
1 cup (2 carrots) chopped carrots
2 cups (1/2 small) chopped cabbage
1 lb. ground chuck
1 small can mushrooms (optional)
1 cup hot water
1 envelope instant brown gravy mix
Seasonings (garlic powder, pepper, etc.)
1 package Pillsbury Ready to-Use Pie Crust
1 egg, slightly beaten

Preheat Oven: 350F. Saute onions, carrots and cabbage in margarine until tender and slightly brown (about 15 minutes). Remove from pan, place in bowl and set aside.

Saute meat over high heat until brown, lower heat; add mushrooms and continue cooking another 5-6 minutes. Add water, stir in gravy mix and seasonings. Simmer 5 minutes. Add vegetables to meat mixture; simmer another 5 minutes, making sure meat and vegetables are well- blended.

Place bottom pie shell in 9 inch pie plate. Fill with meat and vegetable mixture, Cover with top crust, trim and pinch both crusts to seal. Make 3-4 slits.


Serve as main dish with salad, dessert and beverage.

Serves: 6-8

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Cajun Country -- New Iberia, Louisiana