Beef And Tomato Pie Recipe

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Beef and Tomato Pie

Shirley Murtagh

By
@Squirrelishone

This recipe comes from a cookbook that I came across in one of the elementary school libraries where I worked.
I confess that I have not tried this one yet myself but will do soon. It looks delicious. I hope you will give this recipe a try. Enjoy!


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Rating:

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Serves:

4

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

pastry for 1 crust
2 tbps butter
12 green onions chopped
1 lb of lean ground beef
2 tbsps flour
3/4 cup beer (your choice)
2 large tomatoes
1 tsp basil
1 tsp salt
2 tsp pepper
1 cup of cream
4 eggs

Directions Step-By-Step

1
Grease a 9-inch pie plate, dust with flour and cover with pastry
2
Bake the pie shell "blind" SEE NOTE BELOW in a preheated 375F oven for 10 minutes
3
Fry the onions in butter for 3 minutes, then add the ground beef and brown well.
4
Stir in the flour, cook 2 minutes and add the beer, tomatoes, basil, salt and pepper
5
Cook for 10 minutes
Remove pan from heat
6
Heat the cream in a separate pan but DO NOT boil
7
Lightly beat the eggs and slowly pour them into the warm cream, beating constantly
8
Add the cream and eggs to the meat mixture and blend well
9
Pour this mixture into the pastry shell and Bake in a preheated 350F oven for 30 minutes
10
Chef's Secret:
"Baking Blind" refers to baking flan, pie and tart shells before filling is added. Line the pie plate with pastry, cover it with foil, or wax paper, and spread a layer of rice or beans over the foil. Bake the pastry shell in a preheated 400F oven for 15 minutes
11
Remove pastry from oven and cool. Discard tin foil and beans.

About this Recipe

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: French
Other Tags: Quick & Easy, Heirloom
Hashtag: #savory pie