Yield: 6 Servings
|1||9-inch pie pastry; unbaked|
|1 pounds||Ground beef|
|¼ cup||Chopped green pepper|
|¼ cup||Chopped onion|
|1 can||(8-oz) tomato sauce; divided|
|½ cup||Dry bread crumbs|
|2 tablespoons||Fresh chopped parsley|
|⅓ teaspoon||Dried whole oregano|
|1 teaspoon||Prepared mustard|
|1 teaspoon||Worcestershire sauce|
|8 ounces||Shredded Cheddar cheese|
|½ cup||Chili sauce|
Line a 9-inch pie pan with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with a fork. Bake an additional 5 minutes.
Cook ground beef, green pepper and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Add ½ cup tomato sauce and next 4 ingredients; stirring well. Spoon mixture into prepared crust.
Combine egg and next 4 ingredients, stirring well; spoon evenly over meat mixture. Bake at 375 degrees for 30 minutes.
Combine remaining tomato sauce and chili sauce; serve with pie. Yields 6 servings.
MRS. ROY NIEMAN,
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .