Deep Dish Meat Pie/Casserole

READY IN: 1hr 25mins


  • 12
    cup chopped onion
  • 1
    (10 ounce) package frozen peas
  • 3 -4
    fresh carrots, cleaned and sliced
  • 2 -3
    potatoes, peeled and cut into bite size pieces
  • 16
    ounces Velveeta cheese, cut up (or more if you like lots of cheese)
  • 4
    tablespoons butter or 4 tablespoons margarine
  • 4
    tablespoons flour
  • 1
    teaspoon salt
  • 1
    cup milk (or more depending on how thick you want the "sauce") or 1 cup water (or more depending on how thick you want the "sauce")
  • 1
    (8 count) can refrigerated crescent dinner rolls


  • Place sliced carrots and cut up potatoes in a microwave safe bowl and cover with water.
  • Cover the bowl with a wet paper towel and microwave until crisp tender not soggy.
  • When done drain water and set aside until needed in the recipe.
  • While vegetables are cooking in the microwave, brown meat in a large skillet, drain.
  • Add onion and cook until tender, stirring occasionally.
  • Add all vegetables and cut up cheese.
  • Mix well.
  • Spoon into a greased 9 x 13 baking dish.
  • Melt butter in a small saucepan on low heat.
  • Add flour and salt, stir with a wire wisk until well blended.
  • Cook 2 minutes or until bubbly, stirring occasionally.
  • Gradually add milk or water, stirring until well blended.
  • Cook on medium heat until mixture boils and thickens, stirring constantly.
  • Reduce heat to low and simmer 3 to 5 minutes.
  • Pour over meat mixture. This will thicken the casserole so that is why you may want a little more than 1 cup if you don't like a thick sauce.
  • Separate dough into 4 rectangles and press perforations together to seal.
  • Place over meat mixture.
  • Bake at 350º for 20 to 25 minutes or until golden brown.
  • **NOTE-I ALWAYS season my meat with salt, pepper and garlic when cooking.
  • I know that seasoned cooks know this but novice ones may not realize what a difference it makes even if the recipe does not "call for it to be done".