Meat and Potato Pie

Filling:
1/34 cup shortening
1 lb. sirloin steak, trimmed and cut into ½” cubes
½ cup sliced onion
½ cup diced carrots
¼ cup tomato paste
½ tsp. basil
½ tsp. thyme
½ tsp. garlic powder
1 10oz. can condensed double strength beef broth
4½ cups peeled, cubed russet potatoes
1 tbsp. cornstarch
2 tbsp. cold water
½ cup frozen green peas, thawed

Crust:
Classic Crisco Double Crust

For filling: melt shortening in large saucepan. Add steak. Brown on medium high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme, and garlic powder. Cook 2 to 3 minutes, stirring constantly. Add broth and potatoes. Reduce
heat to low; cover and simmer until potatoes are cooked through but still firm.

Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat; stir in peas cool to room temp.

For crust, heat oven to 375°. Prepare recipe for Crust and press bottom crust into 9” deep dish pie plate or casserole. Spoon in filling. Moisten pastry edge with water. Cover pie with top crust. Cut slits in to crust to allow stem to escape. Bake at 375° for 30 to 35 minutes or until browned.
Serve hot. Refrigerate leftover pie.