Total Calories: 118
Combine flour and baking powder. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with cold water, one tablespoon at a time, stirring with a fork until mixture holds together. Form into a ball. On a floured surface, roll dough into a circle 1 inch larger than top of casserole.
Spray a large skillet with nonstick coating. Preheat over medium-high heat. Brown half the meat in skillet. Remove. Add oil. Brown remaining meat. Return all meat to skillet. Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, pepper, and 1 cup water. Cover and simmer 50–60 minutes or until meat is nearly tender. Combine flour and remaining 2 tablespoons water. Stir into skillet mixture. Cook and stir until thickened and bubbly. Stir in green beans. Spoon into a 1 1/2 -quart casserole. Cover with Pastry; flute edges. Brush with milk. Cut vents for steam. Bake in a 400° oven for 30 minutes or until Pastry is lightly browned and meat and vegetables are tender.
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