FILLING:

1 1/2 lbs. ground beef
2 tbsp. butter
1/4 c. chopped onion
4 tbsp. flour
3 tbsp. grated cheese
16 oz. can stewed tomatoes
8 oz. can tomato puree
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. garlic (or powder)
1/2 tsp. oregano
1/8 tsp. pepper
4 oz. cheddar cheese

PASTRY:

1 1/2 c. flour
1/2 c. Parmesan cheese
1 tsp. garlic salt (or powder)
1 tsp. oregano
1/2 c. butter
4-5 tbsp. cold water

1. Brown meat and break into chunks.

2. Saute onion in drippings until soft.

3. Blend in flour, tomatoes, tomato puree, grated cheese and seasonings.

4. Heat, stirring constantly until thickened and simmer 10 minutes to blend flavor.

5. Make pastry. Line pie plate. Flute rim and add meat mixture.

6. Cover with slices of cheddar cheese.

7. Top with 2" rounds of pastry.

PASTRY: Combine flour, cheese, garlic salt and oregano. Cut in butter. Add water, 1 tablespoon at a time. Save some pastry to make 2" rounds for top of pie. Bake at 400 degrees for 35 to 45 minutes.