Pastry for 8" double crust, use frozen Pillsbury pie crust for convenience
1 lb. ground beef
1 chopped med. onion
1 can beef broth soup
1/4 tsp. salt, optional
1/4 tsp. pepper
3 tbsp. cornstarch
1/4 c. water
2 c. grated potato

Roll 1/2 of pastry to 1/8 inch thickness onto a lightly floured surface. Fit into an 8 inch pie plate; set aside. Combine ground beef and onion; cook until browned; drain. Add potatoes, broth, salt and pepper. Cover and simmer 15 minutes, or until potatoes are tender.

Dissolve cornstarch in water and stir into meat mixture. Bring to a boil for 1 minute. Spoon mixture into pastry shell. Roll out remaining pastry to 1/8 inch thickness. Place over pie, seal and flute edges. Cut slits on top. Bake at 425 degrees for 30-35 minutes, or until golden brown. Serves 6.