Cheeseburger Pie

This is from a Junior League Cookbook of Shreveport/Bossier. I haven’t made this is a long time so these pictures really need to be updated! Don’t let the pictures fool you, this is so good! And… with a homemade pie crust, it can be a from scratch meal. Or, if you are in a hurry, you can use a store bought pie crust for a quicker meal.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 garlic cloves or 1 heaping teaspoon minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups or 12 ounces shredded Monterey Jack cheese
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce (use vegan Worcestershire sauce or Braggs coconut aminos)
• 2 pie crusts, homemade or store bought
• 1 tablespoon mustard
• 2 tablespoons water
• 1 egg, beaten

Directions

Brown the ground beef with the onion, garlic, salt and pepper in skillet. Drain.

Stir in 2 cups cheese, ketchup and Worcestershire. Add 1 more cup of cheese to the mixture or save 1 cup to fill in holes in the pie crust to make a pretty design after the top pie crust has been placed on the pie.

Place one pie crust on lightly greased baking sheet and spread with mustard.

Spread the ground beef mixture over the mustard, leaving a 2 inch border.

Place the remaining pie crust on the beef mixture.

Crimp the edge of the pie crust and fold under. Make slits or a design in top pie crust.

Brush water over pie crust.

Bake at 425 degrees for 20 minutes.

Remove from oven and brush with the beaten egg. If you saved 1 cup of cheese, place cheese in the holes of the top of the pie crust for a pretty design.

Return pie to oven and bake 5-10 minutes or until golden brown.