Beef and Veggie Pie Recipe

Ingredients:

Whole cup of chicken stock

2 tablespoons of cornstarch

1 commercial pie crust (nine inches)

1 egg (hard-boiled; remove the shell and slice)

Half cup of beef (ground, low fat)

Two cups of cooked brown rice

1 teaspoon of parsley

1 teaspoon of thyme

1 teaspoon of oregano

 Whole cup of broccoli

1 tablespoon of canola oil

Directions:

Preheat your oven to 400 degrees Fahrenheit.

Cook the vegetables for a few minutes in a pan or skillet. Add the oil before adding the vegetables.

Combine the vegetables with the spices (thyme, oregano, parsley).

Dissolve the cornstarch before adding to the chicken stock.

Transfer the cooked vegetables to the pie crust. Pour the chicken stock, too.

Bake the pie for at least 30 minutes. Serve warm.