Heirloom Meat Pie

This popular dish is served at our annual River Festival. It is equally good as leftovers!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  pastry for double-crust pie

• Pie Filling

• 1  lb  ground round or 1  lb  ground sirloin
• 1⁄2 cup  minced onion
• 1  egg
• 1⁄3 cup milk
• 2  tablespoons water
• 1⁄2 cup  breadcrumbs
• 1⁄4 cup tomato paste
• 1⁄4 teaspoon cinnamon

• Vegetable Sauce

• 1⁄2 cup butter
• 1⁄2 cup flour
• 2 1⁄4 cups milk
• 1 1⁄2 teaspoons dried mustard
• 2  cups  cooked  mixed vegetables

Directions

1. Preheat oven to 425*.
2. Cook the meat and onion, stirring often so it is very crumbly.
3. While meat is cooking, mix egg, milk, water and bread crumbs and let sit.
4. When meat is cooked, add egg mixture, tomato paste and cinnamon.
5. Pour into pie shell, add top crust.
6. Bake at 425* for 20-25 minutes, until crust is done.
7. Vegetable Sauce: While pie is baking, microwave 2 cups of frozen mixed vegetables (carrots,peas,corn blend) Melt butter in saucepan.
8. Stir in flour.
9. Add milk and dried mustard.
10. Stir in the mixed vegetables.
11. Serve slices of the meat pie topped with spoonfuls of the vegetable sauce.