Pastry for a double crust pie
1/2 c. grated sharp cheddar cheese
1/2 tsp. paprika
Dash cayenne
1 1/2 lb. ground beef
1 sm. onion, minced
1 1/2 c. dry bread cubes
1 can beef bouillon or consomme (or 1 beef bouillon cube dissolved in 1 1/3 c. boiling water)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. each thyme & marjoram
2 tsp. Worcestershire sauce

Prepare pastry as usual, adding cheese, paprika and cayenne before adding the liquid. Roll half of pastry on lightly floured board and fit in 9 inch pie pan. Cook beef and onion in skillet until meat loses it's red color, breaking up meat with fork.

Mix bread cubes and bouillon and let stand a few minutes. Add beef mixture and remaining ingredients. Mix well and pour into pie shell. Roll remaining pastry and put over top, crimping edges. Bake at 375 degrees about 45 minutes. Serves 6.