Heat oven to 425. Bake pie shell for 10 minutes. In medium skillet cook and stir often the meat until brown. Drain off all fat. Return to heat and cook onions and peppers with meat until soft. Stir in salt, oregano, pepper, crumbs, and 1/2 C. tomato sauce. Mix well and heat until warm. Turn into pie crust and top with cheese topping. Bake for 30 minutes and cut into wedges. Heat remaining tomato sauce with chili sauce and serve with pie.
For Cheese Topping: Beat egg and milk. Stir in seasonings and cheese; pour over meat mixture.
Wine Pairing(s)
Arthur Barolet Morgon
Paolo Scavino Carobric
Georges Duboeuf 'Chateau de Varennes' Beaujolais-Villages
Domaine Lafond 'Roc-Epine' Cotes du Rhone
Cave de Tain l"Hermitage Crozes Hermitage
Domaine de Beaurenard Chateauneuf-du-Pape Boisrenard
Barton & Guestier Beaujolais
Domaine du Galet des Papes Chateauneuf-du-Pape
Cantine Aurora Dolce Stilnovo Rosso
Georges Duboeuf Moulin-A-Vent
Calories From Fat 142 Protein 12 Total Fat 15 Carbohydrates 7
Calories 220 Dietary Fiber 1 Calcium 342 Iron 1 Sodium 999 Vitamin A 801 Vitamin C 19 Cholesterol 46
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