Meatball Pie

• 3/4 cup soft breadcrumbs
• 1/4 cup chopped onion
• 2 tablespoons fresh minced parsley
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 lb ground beef
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 tablespoon cornstarch
• 2 teaspoons beef bouillon granules
• 1 cup frozen peas
• 1 cup sliced carrot, cooked
• Crust
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening
• 7 -8 tablespoons ice water
• half-and-half cream

1. In a bowl, combine the first 8 ingredients; crumble beef over mixture and mix well (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.
2. Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.
3. For crust, combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 T. at a time, tossing lightly with a fork until dough forms a ball.
4. On a lightly floured surface, roll half of dough to fit a 10 inch pie plate. Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top of crust. Brush with cream.
5. Bake at 400 for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting.

soft breadcrumbs, onion, parsley, salt, marjoram, pepper, milk, egg, ground beef, tomatoes, cornstarch, beef bouillon granules, frozen peas, carrot, crust, allpurpose, salt, shortening, water, cream

Taken from www.food.com/recipe/meatball-pie-121210 (may not work)