Prep 30 mins
Cook 55 mins
I have had this recipe for many, many years. It is a real kid pleaser meal and well liked by adults too. There are a few steps but it is an easy recipe really. I find the hardest part of the recipe to be rolling out the dough. Lightly flour your work surface and rolling pin.
- 1 lb ground beef
- 1⁄2 cup onion, chopped (to your taste)
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup parsley, chopped
- 1 (3 ounce) can mushroom pieces, drained (approx. 1/2 cup)
- 1⁄4-1⁄2 teaspoon thyme, crushed
- 1⁄8 teaspoon black pepper
- 2 (8 ounce) packages crescent rolls (8 rolls in each)
- 3 eggs
- 3⁄4 cup sharp cheddar cheese, shredded or 6 slices process American cheese
- In a skillet brown ground beef and onion; drain.
- Stir in next 5 ingredients (tomato sauce, parsley, mushrooms, thyme, pepper); set mixture aside.
- Unroll one package rolls to form a 12x6-inch rectangle. Pinch perforations together. Roll dough on floured surface to form a 12 inch square. Transfer dough to a 9-inch pie pan. Trim but leave some dough on edges of pie pan. You will need to seal and flute edges later.
- Separate one of the eggs and set yolk aside for later use.
- Beat egg white with remaining 2 eggs.
- Spread half of the egg mixture over the dough in your pie pan.
- Spoon the meat into pie pan. Place cheese slices or grated cheese over the meat and spoon the remaining egg mixture over the cheese.
- Mix reserved egg yolk with 1 tablespoon of water and brush pastry edge. Reserve remaining egg yolk mixture to brush on top of pie.
- Repeat step 3 above with the other package of crescent rolls. Place on top of the pie.
- Trim, seal and flute edges. Cut slits in top of pie to let steam escape.
- Brush top with the remaining yolk mixture.
- Bake at 350°F for 50-55 minutes. Let stand 10 minutes before serving.