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Cheese-Topped Pie Recipe
|Ground beef||1 Pound|
|Green pepper||1 Small|
|Diced pimiento||2 Ounce|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Cayenne pepper||1 Dash|
|Shredded cheddar cheese||1 Cup (16 tbs)|
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
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 375Â°.
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.