Pastry for 9 inch two-crust pie
1 lb. ground beef
1/4 c. chopped onion
1 (10 oz.) pkg. frozen chopped broccoli
1 1/4 c. milk
3 oz. cream cheese
2 tbsp. flour
3/4 tsp. salt
1/4 tsp. garlic salt
1 egg
4 oz. sliced Monterey Jack cheese
1 tbsp. milk

Brown beef and onion; drain and set aside. Cook broccoli according to package directions; drain and set aside. In a saucepan, combine 1 1/4 cups milk, cream cheese, flour, and salt. Cook mixture and stir until smooth. Beat egg. Add a little hot mixture to egg and then add egg to hot mixture. Let thicken. Add beef, onion, and broccoli. Pour into 9 inch pie pan lined with 1 pie crust. Top with cheese. Cover with crust, seal and flute - prick top of pie with fork. Brush crust with milk. Cover edge of crust with a 2-3 inch strip of aluminum foil to prevent excessive browning, remove foil last 13 minutes of baking. Bake at 350 degrees for 40 minutes. Cool 20 minute. Serve.