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Cheese-Topped Pie

American.foodie's picture
  Ground beef 1 Pound
  Green pepper 1 Small
  Onion 1 Small
  Diced pimiento 2 Ounce
  All purpose flour 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Egg 1
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Margarine/Butter 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

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Cheese-Topped Pie Recipe