VEGETABLE BEEF POT PIE
Makes 8 servings

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds lean stewing beef, cut into cubes
1/4 Butter Flavor* CRISCO Stick or 1/4 cup Butter Flavor CRISCO all-vegetable shortening plus additional for greasing, devided
1 medium onion, finely chopped
2 cups beef broth
1/2 cup red cooking wine
2 tablespoons tomato paste or ketchup
2 tablespoons finely chopped parsley
1 teaspoon minced garlic
1/4 teaspoon dried thyme leaves
1 package (32 ounces) or 1-1/2 packages (20 ounces each) frozen vegetables for stew
1 (9-inch) Classic CRISCO Single Crust
1 egg, lightly beaten

Combine flour, salt and pepper in paper or plastic bag. Add beef, shake until well coated.
Melt 3 tablespoons shortening in Dutch oven. Brown beef on all sides in batches. Remove beef with slotted spoon to separate container.
Melt remaining 1 tablespoon shortening in Dutch oven. Sauti onion until soft. Add broth, wine, tomato paste, parsley, garlic and thyme. Stir to combine.
Return meat to Dutch oven. Bring to a boil. Reduce heat. Simmer, uncovered, 2 to 2-1/2 hours or until meat is tender, stirring occasionally. Add frozen vegetables. Mix to combine. Keep warm.
Heat oven to 375ºF. Grease 13 x 9 x 2-inch pan with shortening.
Prepare crust. Press dough between hands to form 5-inch square. Roll dough into 13 x 9-inch rectangle between sheets of waxed paper. Peel off top sheet.
Spoon beef mixture into pan. Flip pastry carefully over filling. Remove other sheet of waxed paper. Tuck in pastry or flute edge. Cut slits in crust for escape of steam. Brush crust with beaten egg.
Bake 30 to 45 minutes or until lightly browned. Do not overbake. Serve hot.