Meat And Potato Pie(Idaho Style) - cooking recipe

Ingredients

1/4 c. Crisco shortening
1 lb. sirloin steak, trimmed and cut into 1/2-inch cubes
1/4 c. tomato paste
1/2 tsp. garlic powder
4 1/2 c. Idaho potatoes (Russet), peeled and cut in 3/4-inch cubes
1/2 c. frozen green peas, thawed
1/2 c. onions, diced in 1/2 inch
1/2 c. carrots, diced in 1/2 inch
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1 (10 1/2 oz.) can condensed beef broth
1 Tbsp. cornstarch
2 Tbsp. cold water
Crisco classic 10-inch double crust

Preparation

Melt Crisco in 4-quart saucepan.
Add steak.
Brown on medium high heat.
Add onions and carrots.
Cook until onions begin to brown.
Stir often.
Add tomato paste, basil, thyme and garlic powder.
Cook 2 or 3 minutes stirring constantly.
Add broth and potatoes.
Reduce heat to low.
Cover and simmer until potatoes are just done but firm.
Dissolve cornstarch in water.
Add to saucepan.
Cook and stir until thickened.
Remove from heat.
Stir in green peas.
Cool to room temperature.
Heat oven to 375\u00b0. Spoon filling into unbaked pie shell.
Moisten pastry edge with water.
Roll top crust same as bottom.
Trim excess, flute and prick crust with fork to make slits.
Bake at 375\u00b0 for 30 to 35 minutes or until browned.
Serve hot.