Real Recipes From Real Home Cooks ®

beef and tomato pie

Recipe by
Shirley Murtagh
Winnipeg, MB

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!

yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For beef and tomato pie

  • 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.