I first found this recipe in a Family Circle cookbook and decided to give it a whirl. My husband and I thought it was great and sooo easy to make. I've added a few changes to the recipe over the years, but it never fails to satisfy
1defrost pie crust (or, if you're making your own crust, after mixing the dough and kneading it.. let rest for 30 minutes)
2In a large saucepan, saute onion, carrots, and cabbage in the melted butter stirring often till tender and slightly browned.... roughly about 15 minutes. Set aside in a large bowl.
3In same skillet, saute meat over high heat till no longer pink. Then lower the heat and add the flour and seasonings, stirring to mix well (be sure to scrape up any brown bits from the bottom of the pan. Then stir in the beef broth and bring back to a simmer. Simmer about 5 minutes till mixture is thickened, then add to the vegetables
4preheat oven to 400, roll the pie dough out to a 16 inch round on a lightly floured surface. Carefully place on a cookie sheet leaving about an inch between the crust and the edge of the pan. (about half the dough will be hanging out of the cookie sheet)
5Spoon meat and veggie mixture onto the half of the dough on the cookie sheet to about 2 inches from the edge of the dough, then fold over the other half to make a half moon shape. Pinch ends together to seal firmly.
6Mix egg with a tablespoon of water to make a glaze and brush over the top crust and cut steam vents into the top.
7bake at 400 for 30 minutes or till crust is golden brown. Slide onto a serving board and cut into slices for serving.
8*note, if using the premade crusts, you can use one whole crust for the bottom, and after mounding the meat in the center on the cookie sheet, use the second crust for the top, (or just make two half moon shapes dividing the filling evenly between them) still making sure to seal the edges and cut steam vents. I've also done this pot pie style using a deep dish pan with a top and bottom crust.