Beef and Tomato Pie

Beef And Tomato Pie Recipe

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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!


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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


  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.

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

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