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| 1 | 9-inch pie pastry; unbaked |
| 1 x ca. 450 g | ground beef |
| 1/4 Tasse | green pepper chopped |
| 1/4 Tasse | onion chopped |
| 1 Dose | (8-oz) tomato sauce; divided |
| 1/2 Tasse | bread crumbs dried |
| 2 Esslöffel | parsley fresh chopped |
| 1/3 Teelöffel | Dried whole oregano |
| 1/4 Teelöffel | pepper |
| 1 | egg beaten |
| 1/4 Tasse | milk |
| 1 Teelöffel | mustard prepared |
| 1 Teelöffel | Worcestershire Sauce |
| 8 x ca. 30 g | cheddar cheese shredded |
| 1/2 Tasse | chilli sauce |
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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 1/2 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
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