Drain juice from beef; reserve 2 cups (if necessary, add water or beef broth to equal 2 cups)

Remove fat from beef and discard

Place potatoes, carrots, green beans, celery, onions, reserved beef juice, 2 cups water, parsley flakes, basil, thyme and pepper in large pot

Bring to boil; cover and simmer 15 minutes

Combine 1/2 cup flour and 1/2 cup water; stir into vegetables

Cook until broth thickens

Stir in beef

Divide mixture evenly between two 2-inch half steam table pans or one full-size 2-inch steam table pan

Combine flour and salt

Cut in vegetable shortening until mixture resembles coarse crumbs

Stir in ice water until mixture holds together in a ball

Divide dough in half and roll out on lightly floured surface into a rectangle 11 x 13 inches

Cover each steam table pan with one piece of pastry

Cut slits in pastry to allow steam to escape

Bake at 400°F for 25 to 30 minutes

Cut each pan into 8 servings