1 c. Bisquick
1/4 c. cold water
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. black pepper
1/2 c. fine dry bread crumbs
1 can (8 oz.) tomato sauce
1/4 c. chopped green peppers
1 egg
1/4 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
2 c. shredded cheese

Heat oven to 375 degrees. Mix Bisquick and water until soft dough forms, beat vigorously about 20 strokes. Gently smooth dough into ball on floured surface. Knead 5 times. Roll dough out until about 2 inches than inverted pie plate. Ease into plate and flute edge.

Cook and stir ground beef until brown. Stir in 1/2 tsp. salt, oregano, pepper, bread crumbs, tomato sauce, onion and green pepper. Now spread this on top of crust. Beat egg and milk. Stir in dry mustard, 1/2 tsp. salt and cheese. Mix together well. Spread over beef mixture. Bake until crust is golden brown, about 30 minutes.