Meatball Pie

Directions

1. In a bowl, combine cread crumbs, onion, parsley, salt, marjaram, pepper, milk, egg mix well
2. crumble beef over the mixture and mix (mixture will be soft)
3. Divide into fourths and shape each portion into 12 small meat balls
4. brown meatballs, a few at a time in a large skillet drain and set aside. (repeat until all meatball are done)
5. Drain tomatoes, reserving liquid
6. Combine the liquid with the cornstarch, pour into skillet
7. Add tomatoes and bouillon, bring to a boil over medium heat stirring constantly
8. Stir in pea and carrots
9. Remove from heat and set aside
10. For the crust combine flour and salt in a bowl
11. Add in the shortening tunil the mixture resembles coarse crumbs
12. Add water, 1 tbsp at a time, tossing lightly with a fork until dough forms a ball
13. On a lightly floured surface, roll half the dough to fit a 10 inch pie plate
14. Placed in ungreased pan, add meatballs
15. spoon in tomato mixute over top
16. Roll remaining pastry to fit the top of pie
17. Place over filling, seal and slute edges
18. Cut vents in top crust
19. brush with cream
20. Bake at 400 degrees for 45 to 50 minutes or until golden brown
21. If needed cover edges with foil for the last 10 minutes to prevent over browning edges
22. Let stand for 10 minutes before cutting