Deep Dish Beef Pie

1 pound lean boneless beef for stew -- trim separable fat cut into 1/2" pieces
1 tablespoon olive oil
1 cup onion -- chopped
1 cup celery -- chopped
1 cup carrots -- sliced
2 small potatoes -- peeled cubed
2 cups tomato Sauce
¾ teaspoon dried thyme or basil -- crushed
¼ teaspoon salt
2 cloves garlic finely chopped
1 tablespoon all-purpose flour
1 cups fresh or frozen peas
1 teaspoon skim milk

Pastry:
¾ cup all-purpose flour
½ teaspoon baking powder
3 tablespoons margarine
3 tablespoons cold water

Coat a large skillet with olive oil. Preheat over medium-high heat. Brown the meat in skillet. Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, 1/8 teaspoon pepper, 1 cup water and garlic. Cover and simmer 50 to 60 minutes or till meat is nearly tender. Combine the flour and 2 tablespoons water. Stir into skillet mixture. Cook and stir till thickened and bubbly. Stir in peas. Spoon into a 11/2-quart casserole. Cover with pastry; flute edges. Brush with skim milk. Cut vents for steam. Bake in a 400° oven for 30 minutes or till pastry is lightly browned and meat and vegetables are tender.

Pastry: Combine ¾ cup all-purpose flour and ½ teaspoon baking powder. Cut in 3 tablespoons margarine till mixture resembles coarse crumbs. Sprinkle with 3 tablespoons cold water, one tablespoon at a time, stirring with a fork till mixture holds together. Form into a ball. On a floured surface, roll dough into a circle 1 inch larger than the top of the casserole.

Number of Servings: 8

Recipe submitted by SparkPeople user NIKI778.