Ground Beef and Veggie Pie

Nicole Bredeweg

By
@nikkitten

I LOVE meat pies. They're my stand-by's for leftovers (especially if the original wasn't very good). But this recipe is above and beyond the normal meat-pie-heaven. Of course, it's a little more complex than my usual pie, too, ;). It comes from the Great American Recipes card collection.


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Comments:

Serves:

4

Method:

Bake

Ingredients

2
pie crusts, one for bottom and one for the top
1 lb
ground beef
1
onion, chopped
1
green pepper, chopped
2
celery ribs, minced
8 1/4 oz
corn, drained
14 1/2 oz
diced tomatoes, with juice
1 Tbsp
flour
2 c
sharp cheddar cheese
1 Tbsp
dried dill leaves
1-1/2 tsp
seasoned salt
1/2 tsp
pepper
1
egg

Directions Step-By-Step

1
Spray pie pan with non-stick cooking spray. Place pie crust in pie pan or use a pre-made crust.
2
Brown beef in medium-large skillet. Add onion, green pepper, and celery. Cook over low heat until vegetables are soft, about five minutes.
3
Blend juice from tomatoes with flour. Add to meat and vegetables.
4
Add tomatoes and corn. Cook for a few minutes.
5
Stir in cheese, dill, seasoned salt, and pepper.
6
Empty meat mix into bottom pie crust. Top with other crust. Flute edges. Make 3 slits on the top of pie. Brush with egg wash. Bake at 400*F for 40 minutes or until golden brown.

About this Recipe

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: American
Hashtag: #meat pie