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Vegetable Meat Pie - Thailand 1 Dollar Meals
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–+ servings

Vegetable Meat Pie

Adapted from a recipe in the Casserole Cook Book, page 36.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.