2 Frozen Prepared Pastry Shells

1 c. Potatoes, chopped

1/2 c. Onion, chopped

3 T. Butter

3 T. All-Purpose Flour

1/2 tsp. Dried Thyme

1 1/4 c. Beef Broth

1 1/2 c. (12 oz.) Frozen Peas & Carrots

Defrost pastry shells. Take one of the shells and put holes in the bottom of the pan with a fork to keep it from puffing up. Bake one shell at 350 degrees for 5 minutes. In a medium sauce pan, cook potatoes & onion in butter over medium heat, stirring constantly for 5 - 6 minutes or until tender. Stir in flour, thyme, and broth all at once. Stir in peas & carrots. Cook until bubbly. Stir in meat and pour mixture into cooked pie shell. Take other pie shell out of tin pan and sit right side up onto pie mixture. Flute edges together and cut slits into top .Place in oven on baking sheet and bake at 375 degrees for 25 minutes, or until golden. Brush with butter. Let stand 10 minutes. Serve.