1 c. Bisquick
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 (8 oz.) can tomato sauce
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 egg
1/4 c. milk
1/2 tsp. dry mustard
2 c. (8 oz.) shredded Cheddar cheese

Heat oven to 375 degrees. Mix Bisquick and water until soft dough forms, beat vigorously 20 strokes. Gently smooth dough into a ball on a floured board and knead 5 times. Roll dough 2 inches large than inverted pie plate. Then ease into pie plate and flute edge. Brown ground beef, drain. Stir in salt, pepper, dry bread crumbs, oregano, onion and green pepper, spread on pie crust. Beat egg and milk, stir in tomato sauce, dry mustard, Cheddar cheese and then pour this over beef mixture. Bake until crust is golden brown, about 30 minutes. Serves 6 to 8.