I'll Meet You There ...

Thursday, December 27, 2018


This is a tasty dish and leftovers freeze well. Good source of protein.

CHEESE TOPPED MEAT PIE Recipe ~ serves 8

1 pound ground Beef * 1 small green Bell Pepper, chopped (about ½ cup) * 1 small Onion, chopped (about ¼ cup) * 1 jar (2 ounces) diced Pimento, drained * ½ cup all-purpose Flour * ½ cup Milk * 2 Egg yolks * 1 Egg * 1 tsp. Salt * 1/8 tsp. black Pepper * 1 Tbsp. Margarine * 1 TBSP all-purpose Flour * ½ tsp. dry Mustard * ¼ tsp. Salt * Dash Cayenne pepper * ½ cup milk * 1 cup shredded Cheddar cheese (about 4 ounces) * 2 Egg whites

Gather all ingredients measured out for easier flow in the cooking process ...

Cook and stir ground beef, green pepper and onion until beef is browned; drain. Stir in pimento. Spread beef mixture in ungreased pie plate, 9 X 1-1/4 inches:

Beat ½ cup flour, ½ cup milk, the egg yolks, egg, 1 tsp salt, and black pepper with hand beater until smooth. Pour over beef mixture in pie plate:

Heat oven to 375-degrees. Heat margarine in 1-quart saucepan until melted. Blend in 1 TBSP flour, mustard, ¼ tsp. salt, and the cayenne pepper; cook over low heat, stirring constantly, until smooth and bubbly – remove from heat. Stir in ½ cup milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Add cheese and cook over low heat just until cheese is melted:

Beat egg whites in a medium sized bowl until stiff but not dry. Fold cheese mixture into egg whites; spread over beef mixture:

Cook uncovered in oven until golden brown and knife inserted halfway between center and edges comes out clean – 20 to 25 minutes. Serve immediately.