Monday, March 23, 2015

Hamburger Pie

This may sound like a weird dish but it is one of my family's favorites. We use grass fed, organic ground beef and a farm fresh egg to ensure the best quality.  I like to make several at a time and freeze two or three.  When I’m ready to make them later I just let them thaw first, then bake as usual.  You can use any biscuit recipe or try Kristin’s Kitchen biscuits made with organic ingredients.

Here’s what you need:

Biscuit dough – 1 box of Kristin’s Kitchen mix prepared or 1 tube of ready-to-bake biscuits
1 lb ground beef
1 egg
1 cup shredded cheddar cheese
1 tbsp Worchester sauce
½ tsp salt
½ tsp pepper
1 tsp minced garlic
1 tbsp minced onion
2 tbsp flour

Roll out biscuit dough into a large circle and line a sprayed pie plate with it.  Set aside.  In a skillet, brown the ground beef along with the garlic and onion, salt and pepper.  Drain off the fat.  Add Worchester sauce and flour and mix well.  The flour acts as a glue so the hamburger sticks together a little better in the pie.  

Place the meat mixture in the pie crust and lightly press down on it to fill in the pie plate.  In a separate bowl, mix together the egg and cheese.  It will be a pretty thick mixture.  As best you can, spread the mixture evenly over the top of the meat.  Adding the egg to the cheese makes a nice “crust” on top of the pie. 

Bake at 375 (this is for high altitude - bake at 350 for up 4,000ft elevation)  for about 20 minutes or until the pie crust is golden and the cheese on top is bubbly and browned a little.  Serve warm.  We like to serve it alongside garlic mashed potatoes and steamed veggies.

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