Instructions: To prepare filling: In a large skillet, combine beef, onion, celery and bell pepper. Over medium heat, cook, stirring, until the vegetables are soft and the meat is no longer pink. Sprinkle in the flour. Stir in broth, mustard and lemon juice. Bring mixture to a boil. Cook until thickened. Add salt and pepper to taste; set aside.

To prepare crust: In a large mixing bowl, combine the flours and salt. Stir in the butter until the mixture is crumbly .

Preheat oven to 425 degrees. Press dough into bottom and up sides of a 9x13-inch baking dish. Sprinkle the cheese over the bottom of the crust. Spoon the meat mixture evenly over the cheese.

Bake pie for 30 minutes or until crust is lightly browned. Transfer dish to rack and sprinkle with parsley. Serve pie warm.

(Makes 6-8 servings)

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