Beef and Tomato Pie

Beef And Tomato Pie Recipe

No Photo

Have you made this?

 Share your own photo!

Shirley Murtagh


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!

☆☆☆☆☆ 0 votes
15 Min
40 Min


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

How to Make Beef and Tomato Pie


  • 1Grease a 9-inch pie plate, dust with flour and cover with pastry
  • 2Bake the pie shell "blind" SEE NOTE BELOW in a preheated 375F oven for 10 minutes
  • 3Fry the onions in butter for 3 minutes, then add the ground beef and brown well.
  • 4Stir in the flour, cook 2 minutes and add the beer, tomatoes, basil, salt and pepper
  • 5Cook for 10 minutes
    Remove pan from heat
  • 6Heat the cream in a separate pan but DO NOT boil
  • 7Lightly beat the eggs and slowly pour them into the warm cream, beating constantly
  • 8Add the cream and eggs to the meat mixture and blend well
  • 9Pour this mixture into the pastry shell and Bake in a preheated 350F oven for 30 minutes
  • 10Chef'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
  • 11Remove pastry from oven and cool. Discard tin foil and beans.

Printable Recipe Card

About Beef and Tomato Pie

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