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.
