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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This popular dish is served at our annual River Festival. It is equally good as leftovers! Ingredients:
1 pastry for double-crust pie |
1 lb ground round or 1 lb ground sirloin |
1/2 cup minced onion |
1 egg |
1/3 cup milk |
2 tablespoons water |
1/2 cup breadcrumbs |
1/4 cup tomato paste |
1/4 teaspoon cinnamon |
1/2 cup butter |
1/2 cup flour |
2 1/4 cups milk |
1 1/2 teaspoons dried mustard |
2 cups cooked mixed vegetables |
Directions:
1. Preheat oven to 425*.
2. Cook the meat and onion, stirring often so it is very crumbly.
3. While meat is cooking, mix egg, milk, water and bread crumbs and let sit.
4. When meat is cooked, add egg mixture, tomato paste and cinnamon.
5. Pour into pie shell, add top crust.
6. Bake at 425* for 20-25 minutes, until crust is done.
7. Vegetable Sauce: While pie is baking, microwave 2 cups of frozen mixed vegetables (carrots,peas,corn blend) Melt butter in saucepan.
8. Stir in flour.
9. Add milk and dried mustard.
10. Stir in the mixed vegetables.
11. Serve slices of the meat pie topped with spoonfuls of the vegetable sauce.
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