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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Fit bottom pastry into a 9 inch pie pan.
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3
Cover pastry with pie weights or dried beans.
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4
Bake pastry in preheated oven for 7 minutes.
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5
Remove pie weights or beans immediately.
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6
Set crust aside.
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7
Do not turn off oven.
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8
Place a large skillet over medium-high heat.
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9
Add vegetable oil, then meat.
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10
Toss to coat meat with oil.
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11
Saute until meat is browned on all sides, stirring occasionally.
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12
Remove from heat and allow to sit at least 3 minutes.
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13
In a medium saucepan, melt butter or margarine over low heat.
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14
Add garlic, onion, dill, rosemary, sage, and salt.
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15
Cook mixture until onions are translucent.
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16
Add milk to pan and turn up heat to medium.
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17
When mixture comes to a boil, add 2 to 4 tablespoons of flour, depending on how thick you want the sauce to be.
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18
Cook mixture until it thickens, stirring constantly.
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19
Remove from heat.
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20
In a large bowl, mix meat with corn and green beans.
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21
Spoon mixture into baked pastry shell.
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22
Pour sauce over top.
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23
Cover with top pastry, sealing edges as best you can without breaking the edges of the bottom crust.
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24
Cut steam vents in top.
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25
Bake in preheated oven for 45 minutes, until golden brown.
