Naida’s Groundbeef pie

2 or 3 Carrotts pealed and cut into slices

1 medium onion chopped

Cook together in water to cover till tender.

Add 2 med size potatoes pealed and cut into quarters then sliced about 1/4 inch thick.

Add 12 oz frozen peas

In a sauce pan brown the ground beef seasoning with salt and pepper to taste. Drain any excess grease. If much water is left on the vegetables, drain it off carefully. Add cooked hamburger to Vegtable pot, add enough tomato juice/ or canned whole tomatoes broken up, to cover the mixture. Test taste for seasoning, If it needs more salt and pepper add at this point. Heat till boiling then add cornstarch mixed with water (enough so that the mixture thickens to be put into a pie crust and not soak through..

Fill prepared pie crust, put a top crust over the mixture and bake at 350/375 until crust is golden brown.

I also like to add Thyme to the mix before putting into pie dish.

One piece of a 6th cut of the pie is filling. But this will make about 2.5 to 3 pies depending on size of pie dish. We serve it with brown gravy and catsup or HP sauce on top.

Serve with a nice green salad. If you want to freeze one of the pies, put into freezer covered with aluminum foil till frozen then put into a plastic bag.