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BEEF AND VEGETABLE PIE 
1 pkg. pie crust mix
2 tbsp. butter
1 c. onions, chopped
2 carrots, sliced (1 c.)
2 c. chopped green cabbage
1 lb. ground beef
1 c. hot water
1 env. brown gravy
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. leaf savory, crumbled
1/4 tsp. pepper
1 egg, slightly beaten

Prepare pie crust mix following package directions. Chill 30 minutes.

Meanwhile, saute onion, carrots and cabbage in hot butter in a large skillet, stirrin often until tender and slightly browned; about 15 minutes. Remove to 1 large bowl. In same skillet, saute meat over high heat, stirring constantly until it loses it pink color. Lower heat, stir in water. Cook and stir to loosen browned bits in pan. Stir in gravy mix, parsley, salt, savory and pepper. Cover and simmer five minutes; add to vegetables.

Roll pastry to a 16 inch round on a lightly floured surface. Carefully slide a cookie sheet until pastry to within 1 inch from edge of cookie sheet. Spoon meat and vegetable mixture onto half of pastry, to within 2 inches of the edge. Fold other half over to make a half circle. Press edges together to seal half circle; turn up and crimp edges.

Mix egg with 1 tablespoon water; brush over top of pie. Make a few slits in top for steam to escape. Bake in hot over for 30 minutes at 400 degrees or until golden brown. Slide onto cutting board; cut into slices for serving.

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