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, 1/8 teaspoon pepper, and 1/4 cup water. Heat to boiling; reduce heat. Cover and simmer 50 to 60 minutes or until meat is nearly tender.

Meanwhile, for pastry: Combine the 3/4 cup all-purpose flour and the baking powder. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with the 3 tablespoons cold water, one tablespoon at a time, stirring with a fork until mixture holds together. Form into a ball. On a lightly floured surface, roll dough into a circle 1 inch larger than the top of the casserole. Cover with plastic wrap while finishing filling.

Combine the 1 tablespoon flour and 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 skim milk. Cut vents for steam.

Bake in a 400 degree F oven for 30 minutes or until pastry is lightly browned and meat and vegetables are tender.

Makes 6 servings.

Prepare pastry but do not roll it out. Wrap in plastic wrap or place in plastic bag; seal and chill up to 24 hours. Allow pastry to come to room temperature before using.