Cheese-Topped Pie Recipe


Difficulty LevelMediumHealth IndexAverage
Main IngredientInterest Group


 Ground beef1 Pound
 Green pepper1 Small
 Onion1 Small
 Diced pimiento2 Ounce
 All purpose flour1⁄2 Cup (8 tbs)
 Milk1⁄2 Cup (8 tbs)
 Egg yolks2
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Margarine/Butter1 Tablespoon
 All purpose flour1 Tablespoon
 Dry mustard1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Cayenne pepper1 Dash
 Shredded cheddar cheese1 Cup (16 tbs)
 Egg whites2

Nutrition Facts

Serving size: Complete recipe

Calories 2535 Calories from Fat 1669

% Daily Value*

Total Fat 186 g286.6%

Saturated Fat 77.1 g385.5%

Trans Fat 0 g

Cholesterol 1034 mg

Sodium 3844 mg160.2%

Total Carbohydrates 85 g28.2%

Dietary Fiber 6 g24.1%

Sugars 15.5 g

Protein 132 g263.8%

Vitamin A 67% Vitamin C 116.1%

Calcium 105.5% Iron 55.7%

*Based on a 2000 Calorie diet


Cook and stir ground beef, green pepper and onion until beef is brown; drain.
Stir in pimiento.
Spread beef mixture in ungreased pie plate, 9 x 1 1/4 inches.
Beat 1/2 cup flour, 1/2 cup milk, the egg yolks, egg, 1 teaspoon salt and the pepper with hand beater until smooth.
Pour over beef mixture in pie plate.
Heat oven to 375°.
Heat margarine in 1-quart saucepan until melted.
Blend in 1 tablespoon flour, the mustard, 1/4 teaspoon salt and the cayenne pepper.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in 1/2 cup milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add cheese; cook and stir over low heat just until cheese is melted.
Beat egg whites in 1 1/2-quart 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 edge comes out clean, 20 to 25 minutes.
Serve immediately.