Instructions: Heat oven to 375F. Spoon stew into 2-quart round casserole. Place pie crust directly on top of stew. Fold edges under and flute. Sprinkle with cheese and parsley. Cut 2 or 3 slits in crust. Bake 35-40 minutes or until crust is golden and stew is thoroughly heated.

Serves 5.

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