Heat oven to 375 degrees. In a large bowl
combine beef stew, pepper and minced onion.
Spoon stew into two prepared pie crusts. Top
both with a pie crust top. Fold edges under
and flute. Sprinkle both pies and Parmesan
cheese and parsley. Cut 2 or 3 slits in crust
to allow steam to escape. Bake 35 - 40 minutes
or until crust is golden brown and stew is
thoroughly heated.
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