Cook and stir ground beef, green pepper and onion until beef is brown. Drain. Stir in pimiento. Spread beef mixture in ungreased pie plate, 9 X 1-1/4 inches.
Beat flour, milk, the egg yolks, egg, 1 tsp.salt and black pepper with hand beater until smooth. Pour over beef mixture in pie plate.
Heat oven to 375 deg. Heat butter in 1 qt. saucepan until melted. Blend in 1 Tbsp flour, dry mustard, 1/4 tsp.salt and the cayenne pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in 1/2 Cup milk. Heat to boiling, stirring constantly. Boil and stir one minute. Add cheese, cook and stir over low heat just until cheese is melted.
Beat egg whites in 1-1/2 quart bowl until stiff but not dry. Fold cheese mixture into egg whites. Spread over beef mixture. Bake uncovered until golden brown and knife inserted between center and edge comes out clean, 20 to 25 minutes. 225 Calories/slice using bison and 2% cheese.
Originally Submitted
1/14/2011
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