“I'm not sure where this recipe originated from, my mother used to make it all the time for us. The herbs and spices really make this dish and I wouldn't cut out the sour cream it pairs wonderfully with the pie!”
READY IN:
1hr 35mins
SERVES:
8
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook ground beef, onion and garlic in a large frying pan over med-high heat for 5-10 min, breaking beef into small pieces until no longer pink and onion is tender.
  2. Drain grease.
  3. Add oregano, basil, rosemary, thyme, salt, sugar, pepper, sage and tarragon.
  4. Mix well, stir in tomato sauce.
  5. Reduce heat to low, cover and simmer 15 minute.
  6. Meanwhile, prepare Cheddar Pastry.
  7. Preheat oven to 425 degrees.
  8. Sift flour and salt together, stir in cheese.
  9. Cut in shortening until mixture resembles coarse crumbs.
  10. Add water, one Tbs at a time, stirring lightly until mixture forms a ball.
  11. Divide pastry in half.
  12. Roll one half on floured surface into a 12" circle, place in a 9" pie plate.
  13. Sprinkle 1/3 of the mozzarella cheese on bottom of pastry.
  14. Top with 1/3 of the beef mixture.
  15. Repeat cheese and beef layer twice.
  16. Roll remaining pastry into a 10" circle, cut steam vents and place on top of the pie.
  17. Trim pastry edges a 1/2" from the rim and fold pastry under bottom crust, crimp the edges.
  18. Beat egg with 1 Tbs of water.
  19. Brush top of pie with egg wash, you will not use it all.
  20. Bake 15 min @ 425 degrees.
  21. Reduce oven temp to 350 degrees and continue baking for 20 minute.
  22. Let pie sit 20 min to set.
  23. Cut pie into wedges, top with a dollop of sour cream and sprinkle with bell peppers.

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