Cheesy Beef Pie

This was a favorite casserole from the 60’s. I made it the way it is written as it had been many years since I had made it. Nobody realized there was tomato sauce in it.

This is really very good. I had forgotten how well people liked it. 

Another time I think I would use puff pastry for the crust or regular pie crust. The crescent rolls tend to be a little thick for me. I am not sure why the eggs in the recipe, but you can’t taste them. Maybe too hold the filling together. If you let it stand a few minutes before cutting, it stays together better.
 Do try this if you are looking for something different and easy to make. Also fairly inexpensive to make and serves 6 people along with a salad or vegetable.

Cheesy Beef Pie

1 pound ground beef

½ cup onion

1 8-ounce can tomato sauce

¼ cup snipped parsley

1 3-ounce can sliced mushrooms, drained

¼ teaspoon dried oregano

⅛ teaspoon pepper

2 packages crescent rolls (8 rolls in each)

2 eggs

1 egg white

6 slices sharp process American cheese

1 egg yolk plus 1 tablespoon water

  In skillet, cook ground beef and onion till beef is browned and onion tender; drain. Stir in tomato sauce, mushrooms, parsley, oregano, and pepper. Set aside.

Unroll one tube of crescent rolls, place the four sections together forming a 12x6 inch rectangle. Seal the edges and perforations together. Roll into a 12 inch square.

(A little flour sprinkled on the board will help roll them out without sticking,)

Arrange in a 9 inch pie plate; trim. With a fork beat the eggs with the egg white and spread half of the egg mixture into the pie plate, Add the ground beef mixture. Top with the cheese slices. Spread remaining egg mixture over the top of the cheese.

   Roll the second tube of crescent rolls same as before. Place on top of the filling. Trim edge, seal and flute. Cut a few slits for steam. Brush with remaining egg yolk and water.

Bake at 350°F for 50 to 55 minutes. (Fifty minutes worked well for me). Cover with foil if pastry browns too fast, Let stand 10 to 12 minutes before cutting. This will help it firm up and make it easier to cut and serve.

Better Homes and Gardens Golden Treasury of Cooking