1 c. Bisquick baking mix
1/4 c. cold water
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. ground oregano
1/4 tsp. pepper
1/2 c. fine dry bread crumbs
1 can (8 oz.) tomato sauce
1/4 c. chopped onion
1/4 c. chopped green pepper
1 egg
1/4 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
2 c. shredded Cheddar cheese (about 8 oz.)

Heat oven to 375 degrees. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll dough 2 inches larger than inverted pie plate, 9 x 1 1/4 inches. Ease into plate; flute edges.

Cook and stir ground beef until brown; drain. Stir in salt, oregano, pepper, bread crumbs, tomato sauce, onion and green pepper; spread in pie crust. Beat egg and milk; stir in remaining ingredients. Spread over beef mixture. Bake until crust is golden, about 30 minutes. Serves 6 to 8.