beef and tomato pie

How To Make beef and tomato pie

• 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.
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