Pot Pie

* Pie Crust
* 3 Tbs. Butter
* 1 C chopped Potato
* 1/2 C chopped Onion
* 1/2 C Flour
* 1/2 tsp Thyme/Sage
* 1/8 tsp Pepper
* 1 1/4 C Beef Broth
* 1 1/2 C Frozen Peas/Carrots
* 3/4 C canned Corn
* 2 C cubed Beef (leftover roast)

In medium pan cook potato and onion in butter until soft.  Stir in four, herb and pepper.  Stir in broth.  Stir in peas, carrots and corn.  Cook until bubbly, stir in meat.

Roll pie crust into a 12" circle.  Put mix into 1 1/2 quart casserole dish.  Top with pie crust.  Cut for steam.

Bake uncovered 425° for 25-30 minutes.  Let stand 10 minutes.  Enjoy!