Beef And Tomato Pie Recipe

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Beef and Tomato Pie

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


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.

About this Recipe

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