1 box pie crust mix (for 2 crust pie)
2 tbsp. butter
1 c. chopped onion
2 lg. carrots, chopped
2 c. chopped green cabbage
1 lb. ground chuck
1 c. hot water
1 env. instant gravy mix
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. summer savory
1/4 tsp. pepper

Prepare pie crust mix and set aside in bowl. Saute carrots, onion, cabbage in butter in large skillet until tender and slightly brown (about 30 minutes). Remove to large bowl.

In same skillet brown meat. Stir in water, loosen brown bits in bottom of pan. Stir in gravy mix, parsley, salt, savory and pepper. Simmer for 5 minutes. Add to vegetables. Roll pastry to a 16 inch round. Carefully slide onto a cookie sheet to within 1 inch from edge of sheet. Spoon meat and vegetable mixture onto half of pastry round to within 2 inches from edge. Fold over the other half to make a half circle. Press edges and crimp. Make slits in top of pastry. Bake at 400 degrees for 30 minutes.