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1/2 c. flour
1/2 tsp. pepper
1 1/2 lb. extra lean ground
1 c. chopped onion
1 c. chopped celery
1 beef bouillon cube
about 2 c. water
1/2 tsp. crushed bay leaf
1/2 c. chopped carrots
3/4 c. corn
2 tsp. dried basil
2 peeled, diced potatoes
3/4 c. peas
1 Tbsp. parsley flakes
2 Tbsp. catsup
pie crust for 1 double crust

Slowly brown meat, onion and celery in large skillet,
stirring often until meat browned and broken in very small
pieces, onion and celery soft. Drain all fat. Add 2 cups
water and remainder of ingredients except flour. Boil for 10
minutes, stirring continuously. Reduce to simmer slowly and
flour and stir to make gravy consistency. Simmer about 5
minutes. Remove from heat. Preheat oven to 350 degrees. Prepare pie
crust. Line pie pan with 1/2 crust. Add meat mixture. Add
and seal top crust. Bake about 45 minutes or until crust is

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