Ingredients:
Pie Crust:
1 ½ cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, cold and cubed
1 large egg
2 tablespoons water
Filling:
1 tablespoon olive oil
1 lb ground beef
½ cup panko breadcrumbs
½ cup tomato sauce
¼ cup sweet onion, diced
¼ cup green pepper, diced
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ cup whole milk
1 large egg
½ teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon dry mustard
2 cups sharp cheddar cheese, shredded
Instructions:
In a large mixing bowl, combine the all-purpose flour and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and water. Add this to the flour mixture and stir until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Stir in the panko breadcrumbs, tomato sauce, diced onion, green pepper, minced garlic, salt, oregano, and black pepper. Cook for another 3-4 minutes, until the vegetables are softened.
In a separate bowl, whisk together the whole milk, egg, Worcestershire sauce, salt, and dry mustard. Stir this mixture into the beef mixture, combining well.
Roll out the chilled pie crust on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
Spoon the beef filling into the pie crust, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the filling.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and let the pie cool for a few minutes before slicing and serving.
Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 6-8