1 lb. ground beef
1/4 c. chopped onion
2 tbsp. all purpose flour
3/4 tsp. salt
1/4 tsp. garlic salt
1 1/4 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 beaten egg
1 (10 oz.) pkg. frozen chopped broccoli, cooked and well drained
Pastry for 2 crust 9 inch pie
4 oz. Monterey Jack cheese
Milk (small amount)

Brown beef and onion. Drain off fat. Stir in flour, salt, garlic salt. Add 1 1/4 cup milk and softened cream cheese. Cook and stir until mixture is smooth and bubbly. Add a modest amount of hot mixture to beaten egg; return to mixture in pan. Cook and stir over medium heat until mixture is thickened, 1 to 2 minutes.

Stir in broccoli. Set aside. Line a 9 inch pie plate with half the pastry. Spoon the hot meat mixture into the pastry shell. Cut the Monterey Jack cheese into slices. Arrange the slices a top the meat mixture. Adjust the top crust and seal. Make perforations with fork in crust or slit with knife. Brush top of pie with a little milk.

Bake at 350 degrees for 40 to 45 minutes. Cover with tinfoil if pie browns too quickly. Let pie stand 10 minutes before serving. Serves 6.