Ground Beef and Veggie Pie

Nicole Bredeweg


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.


★★★★★ 1 vote



  • 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
  • 2 c
    sharp cheddar cheese
  • 1 Tbsp
    dried dill leaves
  • 1-1/2 tsp
    seasoned salt
  • 1/2 tsp
  • 1

How to Make Ground Beef and Veggie Pie


  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.

Printable Recipe Card

About Ground Beef and Veggie Pie

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

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