Heirloom Meat Pie

Hearty and filling meal, full of protein and nutrients.
Leftovers make for an easy and delicious lunch.

High in calories and fat.
May not be suitable for those on a low-carb or plant-based diet.

Provides a good source of protein, iron, and vegetables. Can aid in muscle growth and repair.

	1 pastry for double-crust pie
	1 lb ground round or 1 lb ground sirloin
	1/2 cup minced onion
	1 egg
	1/3 cup milk
	2 tablespoons water
	1/2 cup breadcrumbs
	1/4 cup tomato paste
	1/4 teaspoon cinnamon
	1/2 cup butter
	1/2 cup flour
	2 1/4 cups milk
	1 1/2 teaspoons dried mustard
	2 cups cooked mixed vegetables

1.	Preheat oven to 425 degrees F.
2.	Brown meat and onion together in a large skillet and drain any excess grease.
3.	In a small bowl, whisk together the egg, milk, water, breadcrumbs, tomato paste, and cinnamon. Add to the meat mixture and continue cooking for a few minutes.
4.	Pour the mixture into the pastry lined pie pan.
5.	Sprinkle mixed vegetables on top.
6.	For the top crust, roll the pastry again into a 12-inch circle. Cut slits in the center to allow steam to escape and place on top of the meat and vegetable mixture.
7.	Trim excess pastry and crimp edges of crust together with a fork.
8.	Bake for 25 minutes or until crust is golden brown.