1/2 pound ground beef
3/4 cup packed brown sugar
1 pound lean ground sausage
1 onion, diced
2 (10 ounce) cans condensed tomato soup
1/2 cup ketchup
1/4 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
ground black pepper to taste
1 tablespoon dried thyme
1 tablespoon dried thyme
1 teaspoon dried sage
1 tablespoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
In a large stockpot, brown beef and place over high heat. Heat 1 tablespoon of the beef brown sugar over the pan, and bring to a boil. Reduce heat to medium-low, and stir in the brown sugar mixture. Cook over medium heat, stirring constantly, for 1 minute. Continue stirring for 2 minutes. Reduce heat to low, and cook, stirring occasionally, for 2 minutes; set aside.
In a medium stockpot, combine sausage, onion, tomato soup, ketchup, Worcestershire sauce, horseradish, rosemary, rosemary, pepper and rosemary. Bring to a slow simmer, stirring periodically. Bring mixture to a slow boil, stirring continuously, for 1 minute. Reduce heat to medium-low, and cook, stirring occasionally, for 2 minutes; set aside.
Stir in thyme, sage and oregano. Bring mix together well. Heat through.
Roll out the pastry onto a large sheet. Push edges of edges together and place cut side down on a casserole dish.
Dust with rosemary and black pepper. Place top crust on a baking sheet and top with bottom crust.
Bake at 375 degrees F for 20 to 22 minutes, or until crust is golden brown. Reduce heat to low and bake 10 more minutes, or until knife inserted in center comes out clean. Cool completely, then slice in half or quarter. Serve in pies, salads, or sandwiches.