Monday 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. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2½ cups cooked beef, cut into ½ inch cubes
- 1½ cups cooked potatoes, cubed, Shortcut
- 1 cup cooked carrots, sliced, Shortcut
- ½ cup onion, diced
- 1 cup sharp Cheddar cheese, shredded
- 1 tablespoon pimento, chopped
- ¾ cup beef gravy, leftover if possible, Shortcut
- ⅔ cup mayo
- 1 recipe Spoon-bread Topper, Link in Notes
Instructions
- In a large saucepan, add all ingredients except the Topper, mix together and heat to bubbling.
- Preheat your oven to 200° C (400° F), get out a 2 quart casserole and grease with butter or cooking spray.
- Prepare the Spoon-bread Topper recipe, link in Notes.
- When the meat mixture is bubbly, pour into the prepared casserole.
- Pour the Topper over the hot meat mixture.
- Bake for 40 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Additional Recipe: Spoon-bread Topper.
Shortcuts: Potatoes (Pressure Cooker), Fresh Carrots (Pressure Cooker), Beef Gravy Mix.
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