2 Pillsbury pie crusts (1 for top and 1 for bottom)
1 1/2 lb. ground sirloin
1 (15. oz) can mixed vegetables (Veg-All)
1 (10 oz.) can Campbell's French onion soup
1 egg
dash of salt and pepper
Wondra flour (sprinkle enough to make sauce thicker)
A-1 sauce (if desired - pour to your liking on top of slice of pie)

Preheat oven to 400°F.

Brown meat in skillet and drain. Add meat back to skillet (on medium/high heat) and add: can of soup and vegetables, dash of salt and pepper (to your liking). Bring to a boil. Then sprinkle some Wondra to mixture to make thicker. Sauce should not be runny.

Line pie pan with pie crust. Add mixture to pie pan and top with remaining pie crust and pinch edges to keep mixture from spilling out. Cut cross hair into middle of pie (like a cross). Break egg into bowl and whip (like scrambled eggs). Brush egg wash onto top of pie.

Bake at 400°F for 35 minutes. Let cool for about 10 minutes before cutting. Cut into pie slices and serve.

Baking Tip: you may also cover edges of pie crust with foil until last 5 minutes of baking. This will prevent burning. (I also like to make decorations with left over pieces of pie crust and stick on top for presentation, i.e. leaves or a rose - be creative!)

I like to top my slice of pie with A-1 steak sauce for extra flavor.

You can also use left over pot roast in place of hamburger meat - it's delicious!

Submitted by: Nanette