Cheese-Topped Pie Recipe
Ingredients
| Ground beef | 1 pound | |
| Green pepper | 1 Small, chopped | |
| Onion | 1 Small, chopped | |
| 1 jar (2 ounces) diced pimiento, drained | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Egg whites | 2 | |
Directions
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.
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.
Chef
