1 (9 inch) unbaked pastry shell
1 lb. lean ground beef
1 med.-sized onion, finely chopped
1 clove garlic pressed or chopped fine
1 tbsp. butter
1 tbsp. flour
1/2 c. California Burgundy or other red dinner wine
1 c. grated Cheddar cheese
1/4 c. grated Parmesan cheese
2 tbsp. chopped parsley
2 eggs
1 tsp. Worcestershire sauce
Salt and pepper to taste

Prepare pastry shell. Prick pastry shell all over with a fork to prevent puffing during baking. Bake in a hot oven (425 degrees) for 10 minutes. Set aside to cool.

Saute the beef, chopped onion and garlic in the butter until meat is no longer red, stirring with a fork to separate meat into bits. Sprinkle the flour over meat and stir well. Add the wine. Cook, stirring until mixture boils. Remove from heat.

Add Cheddar cheese, Parmesan cheese and parsley; stir in the 2 eggs, WELL BEATEN, season with Worcestershire sauce and salt and pepper to taste.

Pour mixture into pastry shell. Bake in a moderate oven (about 350 degrees) about 30 minutes, or until firm in the center (test with a toothpick). Remove from oven, sprinkle 1/2 cup grated Cheddar cheese over the top and dust with paprika.

Return to the oven just long enough to melt the cheese. Let pie stand out of the oven 5 to 10 minutes before cutting. Slice the pie into pieces for serving. Makes 4 to 6 servings.