ground beef and veggie pie
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.
prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- 2 - pie crusts, one for bottom and one for the top
- 1 pound ground beef
- 1 - onion, chopped
- 1 - green pepper, chopped
- 2 - celery ribs, minced
- 8 1/4 ounces corn, drained
- 14 1/2 ounces diced tomatoes, with juice
- 1 tablespoon flour
- 2 cups sharp cheddar cheese
- 1 tablespoon dried dill leaves
- 1-1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1 - egg
How To Make ground beef and veggie pie
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Step 1Spray pie pan with non-stick cooking spray. Place pie crust in pie pan or use a pre-made crust.
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Step 2Brown beef in medium-large skillet. Add onion, green pepper, and celery. Cook over low heat until vegetables are soft, about five minutes.
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Step 3Blend juice from tomatoes with flour. Add to meat and vegetables.
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Step 4Add tomatoes and corn. Cook for a few minutes.
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Step 5Stir in cheese, dill, seasoned salt, and pepper.
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Step 6Empty 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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