Vegetable Meat Pie
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (8 inch)
Ingredients
- 340 grams ground beef, (¾ lb / 12 oz)
- ¾ cup dry breadcrumbs
- ¼ cup onion, finely diced
- 1 tablespoon green bell pepper, finely diced
- 1 teaspoon salt
- ½ dried bay leaf, finely crushed or ⅛ teaspoon ground bay leaf
- dash dried thyme
- 1 egg, beaten
- 1 can seasoned tomato sauce, (8 oz / 226 g / 1 cup), Shortcut
- 2 cups frozen mixed vegetables, thawed, or canned - drained
- 1 teaspoon garlic salt
Instructions
- Preheat your oven to 180° C (350° F), get out a 8 inch pie dish and grease with butter or cooking spray.
- In a mixing bowl, add the first 7 ingredients, mix together well.
- In a small bowl, mix together the egg and ½ of the tomato sauce. Mix into the meat mixture.
- Press mixture into the prepared pie dish on the bottom and sides to make the pie 'crust'.
- Bake for 10 minutes.
- Season the drained vegetables and place in the 'crust'.
- Spoon on remaining tomato sauce.
- Bake for 25 minutes.
- Let pie rest for 5 minutes, then slice, serve, and enjoy.
Notes
Fair cost per serving based on beef being used.
Shortcut: Tomato Sauce.
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