Preheat oven to 425 degrees.

PASTRY:

2 c. all-purpose flour
2/3 c. butter
1 tsp. salt
7 tbsp. cold water

Put all ingredients except water into large mixer bowl. Add water gradually, continue to mix. Roll out on a floured table. Divide into 2 parts. Line a greased 2 quart casserole with one part. Fill; level ingredients and cover with remaining dough. Crimp ends to sides of dish. Make a few air holes in crust.

FILLING:

3 med. carrots, cut into 1/2 inch pieces
1 tbsp. butter
1 onion, chopped
1 (9 oz.) pkg. green beans (optional)
1 can condensed beef broth
4 c. leftover beef, cut up
3/4 c. water

Combine:

1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
1/2 tsp. basil

1. Cook carrots and green beans until tender; drain. Set aside.

2. Saute onion in butter in a large skillet until tender, about 5 minutes. Stir in flour, salt, pepper, paprika and basil mixture. Cook, stirring 1 minute.

3. Stir in beef broth and water. Cook, stirring constantly, until mixture thickens and bubbles. Mix in vegetables and meat. Pour into lined casserole dish.

4. Cover with remaining pastry. Make air holes.

5. Bake at 425 degrees for 30 minutes or until crust is golden brown and filling is bubbly.

Chicken and chicken broth can be substituted for beef and beef broth.