Bake at 400 degrees for 30 minutes.

Makes 4 servings.

1 pkg. pie crust mix
1 lg. onion, chopped (1 c.)
2 carrots, sliced thin (1 c.)
2 c. green cabbage, chopped
2 tbsp. butter
1 lg. ground chuck
1 c. hot water
1 env. (3/4 oz.) instant brown gravy mix
2 tbsp. chopped fresh parsley
1 tsp. salt
1/2 tsp. leaf savory, crumbled
1/4 tsp. pepper
1 egg, slightly beaten

1. Prepare pie crust mix following label directions. Chill.

2. Meanwhile, saute onion, carrots, and cabbage in hot butter, stirring often, until tender and slightly browned, about 15 minutes. Remove to large bowl.

3. In same skillet, saute meat over high heat, stirring constantly, until it loses its 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, simmer 5 minutes; add to vegetables.

4. Preheat oven to 400 degrees. Roll pastry to 16-inches round on a lightly floured surface. Slice pastry onto cookie sheet. Spoon vegetable-meat mixture onto pastry. Fold pastry over mixture to make a semi-circle. Press edges together to seal. Mix egg with 2 tablespoons water; brush over top of pie. Make slits in top for steam to escape.

5. Bake in 400 degree oven for 30 minutes. Cut into slices for serving. Serve with dijon mustard.