1 (9") pie crust
1 lb. ground beef
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1/2 c. dry bread crumbs
1 (8 oz.) can tomato sauce
1/4 c. chopped onion
1/4 c. chopped green pepper
Cheese topping (below)
1/2 c. chili sauce

Heat oven to 425 degrees. Prepare pastry, prick dough after putting it in pie pan and bake 5 to 7 minutes on lower rack (this is just to bake crust some before putting meat mixture in so bottom of crust will not be doughy when recipe is finished baking). Cook and stir meat until brown. Drain off fat. Stir in salt, oregano, pepper, crumbs, 1/2 cup of the tomato sauce, the onion and green pepper. Turn into partially baked pie shell. Spread cheese topping over filling.

CHEESE TOPPING:

1 egg
1/4 c. milk
1/2 tsp. each salt, dry mustard & Worcestershire sauce
2 c. shredded cheddar cheese (about 8 oz.) (I use Colby cheese)

Beat egg and milk, stir in seasonings and cheese. Pour over meat mixture. Bake about 20 to 30 minutes. Cut into wedges. Stir together remaining tomato sauce and the chili sauce. Serve with pie. 6 to 8 servings.