Meat Vegetable Pie

• 1 lb. ground lean beef
• 1 Tbsp. salad oil or melted fat
• 1 c. chopped onions
• 1/2 medium green pepper, cut into strips
• 1 c. celery
• 1 1/2 c. thinly sliced carrots
• 1 1/2 tsp. salt
• dash of pepper
• 1 beef bouillon cube
• 3/4 c. boiling water
• 4 medium potatoes, cooked
• 1 egg, beaten

1. Lightly brown beef in hot oil, stirring frequently.
2. Add onions; cook 5 minutes, stirring occasionally.
3. Stir in green pepper, celery, carrots, 1 teaspoon salt and pepper.
4. Dissolve bouillon cube in water; add to meat mixture.
5. Cover and simmer for 1 hour or until vegetables are tender.
6. Mash potatoes; blend in egg, 1/2 teaspoon salt and dash of pepper.
7. Line greased 9-inch pie pan with even layer of potato mixture, about 1-inch thick, building edge up to 1/2-inch above edge of pie pan.
8. Bake at 400u0b0 for 20 minutes or until lightly browned.
9. Pour in meat mixture.
10. Serve.

ground lean beef, salad oil, onions, green pepper, celery, carrots, salt, pepper, boiling water, potatoes, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530595 (may not work)