Continental Meat Ball Pie

1 1/2 lbs ground beef, seasoned to taste
1 can (6 oz.) tomato paste
1-2 sm. carrots, pared and cut in 1 inch pieces
3 T. flour
3 T. salad oil
1 pkg. frozen green peas and pearl onions
1/2 lb. link sausage, sliced in 3/4 inch pieces
Piecrust
3 c. water
1 egg, slightly beaten
1 envelope spaghetti sauce mix

Roll hamburg into balls and then in flour to coat. Brown in oil. Push to one side and add sausage and brown lightly. Stir 2 1/2 cups water, spaghetti sauce mix and tomato paste into pan with meat. Cover and simmer 15 minutes. Cook carrots in 1 cup water (salted) , adding peas and pearl onions when almost done. Add to meat mixture being sure there is 1/2 cup liquid to add. Spoon mixture into 12 cups baking dish. Prepare pie crust. Roll into 15x12 inch rectangle and cut nine or more 1 inch strips. Save three strips for rim of pie. Weave remainder over pie to make lattice top. Cover rim with remaining strips and press down lightly all around. Brush with beaten egg. Bake in hot oven (425 degrees) for 30 minutes or until pastry is golden and filling bubbles up. Serves 6 to 8.