Best Beef And Tomato Pie Recipes
BEEF AND TOMATO PIE
"I bake this hot and hearty ground beef pie when my grandchildren come to visit," comments June Mullins of Livonia, Missouri. "They like its family-pleasing flavor," she informs. And you'll like that it costs just 57 cents a serving.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. , Combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface and knead 6-8 times. Roll into a 10-in. circle; transfer to a greased 9-in. pie plate. Flute edges. , Spoon meat mixture into crust. Sprinkle with tomatoes. Bake at 425° for 20-25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 352 calories, Fat 17g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 883mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
BEEF AND TOMATO PIE
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!
Provided by Shirley Murtagh
Categories Savory Pies
Time 55m
Number Of Ingredients 12
Steps:
- 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.
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