Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | 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 |
¼ teaspoon | Pepper |
1 \N | Egg; beaten |
¼ cup | Milk |
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.
MAGAZINE ARTICLE
MRS. ROY NIEMAN,
DUNNELLON, FL
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, .