Beef Stew Pie

DIRECTIONS

• In a plastic bag, combine 6 tablespoons flour, salt and pepper.
• Add beef and shake to coat.
• In a skillet, saute beef in oil until browned.
• Add onion and garlic, cook and stir until onion is tender.
• Add 1/2 cup water, stirring to scrape browned bits.
• Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet.
• Add bay leaf.
• Bring to a boil.
• Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
• Combine remaining flour and water until smooth and gradually stir into skillet.
• Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
• Discard bay leaf.
• Stir in potatoes, carrots and parsley.
• Transfer to a greased 4-qt. baking dish.
• On a floured surface, roll out pastry to fit dish.
• Place over filling and flute edges.
• Cut slits in top.
• Bake at 425° for 25-30 minutes or until golden brown.
• Let stand for 10 minutes.