Chuckwagon Supper Pie

Makes 6 servings

• 3/4 pound pork sausages bulk
• 1/2 pound ground beef
• 1 cup bread crumbs soft
• 1/4 cup water
• 1 egg lightly beaten
• 1 teaspoon sage ground
• 1/2 teaspoon thyme ground
• 1/8 teaspoon black pepper
• 1 16-ounce can pork and beans
• 1 8 1/2-ounce can lima beans drained
• 2 teaspoons dried minced onion
• 2 teaspoons Worcestershire sauce
• 3 cups potatoes hot seasoned mashed
• 1 egg lightly beaten

Preheat oven to 375°. In a large bowl, mix together sausage, ground beef, bread crumbs, water, egg, sage, thyme and pepper. Press evenly into a 9-inch pie plate, forming a 3/4 – to 1-inch layer on bottom and sides of plate. Bake for 20 minutes; drain off excess fat.

In a medium bowl, stir together beans, onion and Worcestershire sauce. Spoon mixture into meat shell. Bake for 15 minutes or until bean mixture is bubbly; remove from oven. Turn oven to broil.

In a medium bowl, mix potatoes and egg until well blended. Carefully spread potato-egg mixture over bean mixture, sealing to edge of pie plate. Broil 4 inches from heat source until top is lightly browned. Cut into wedges to serve.