1 pound ground beef
1 cup chopped onion
1 1/2 cups tomato sauce
1 cup chicken broth
1 (8 ounce) can tomato paste
1 tablespoon beef stock
1 tablespoon Worcestershire sauce
1 tablespoon chili powder (optional)
1 lemon, juiced
2 cloves garlic, minced
1 recipe pastry for a 9 inch double crust pie
2 (4 ounce) cans tomato soup
2 large tomatoes, cut into wedges
1 leek, minced
In a large pot over medium-high heat, melt butter. Place the tomato sauce and chicken broth over low heat and stir frequently. Continue stirring until the mixture has thickened. Add the tomato paste, stock and Worcestershire sauce. Return to a boil. Reduce heat to low, add chili powder and lemon juice and stir until blended. Cover and simmer, stirring occasionally, for about 30 minutes.
Pour tomato soup and tomatoes into the pot and mix. Bring to a boil, reduce heat and simmer (145 to 154 degrees F) for about 10 minutes.
Lightly oil the rim of a 9 inch double crust pie pan. Sprinkle tomato soup over pie and stir to coat. Pour tomato soup into the pan.
Place a layer of pastry over the pie crust, shadowing the tomato layer with water. Place the pie on two 4 inch trays and brush the top with vegetable oil, being careful not to overstuff. Place the tomatoes to the pie filling and sprinkle with lemon juice. Cover and cook for about 5 minutes or until beef is tender. Remove foil and cook the pie very gently until sauce is ready.