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Hamburger Pie
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Categories: American Recipes, Beef, Favorites, Hamburgers, Meat Dishes, Pies and Tarts
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Total Time: 1 hrs. 5 min.
Baking Time: 30 min.
Preparation Time: 30 min.
Cooling Time: 5 min.

This casserole dish is extremely convenient to make, especially because you can make most of it ahead of time. Perfect for busy parents who just want to heat up dinner right before eating. While the pie includes dough and ground beef, much like a hamburger, its taste is more akin to a saucy chicken pot pie.

To Make Filling
1 onion - cut in large chunks
2 stalks celery - cut in large chunks
2 bell peppers - seeded and chopped
1/4 cup bulgur
1/3 pound lean ground beef
2 teaspoons olive oil
1 tablespoon all-purpose flour
14 1/2 ounces beef broth
1/2 cup barbecue sauce
1/2 teaspoon Worcestershire sauce
salt and pepper
To Make Crust and Bake Pie
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon celery seed
1 tablespoon parsley - finely chopped
1/2 cup buttermilk
2 tablespoons canola oil

To Make Filling

In a food processor, pulse onion, celery and bell peppers until finely chopped. Set aside.

In a large dry skillet, toast bulgur over medium high heat, stirring often, until lightly browned, about 3 minutes. Transfer to a bowl, set aside.

Add beef to skillet and cook over medium heat, breaking up clumps with a fork, until browned, about 3 minutes. Transfer to paper towels and blot fat.

Dry skillet with paper towel; add oil and heat over medium heat. Add reserved vegetables and cook, stirring, until they start to brown, 8 to 10 minutes. Add flour and stir 1 minute. Add broth, barbecue sauce, Worcestershire sauce, and reserved beef and bulgur. Cook, stirring, until thickened, about 10 minutes. Season with salt and pepper and set aside. (The filling will keep, covered in the refrigerator for two days. Reheat before continuing.)

To Make Crust and Bake Pie

Preheat oven to 450 degrees F.

In a mixing bowl, whisk flour, baking powder, baking soda, salt, celery seed, and parsley. In a glass measuring cup, combine buttermilk and oil. Add wet ingredients and stir with a fork just until combined.

Turn dough onto a floured surface and knead gently 7 to 8 times. With floured rolling pin, roll into an 8 inch circle. Flour a fluted pastry wheel and cut dough into 6 triangles.

Spoon reserved filling into an ungreased 9 1/2 inch, deep-dish pie pan. Arrange biscuits evenly over filling. Bake for 20 to 30 minutes, or until bubbling. Let stand 5 minutes before serving.


Calories: 275 Calories From Fat: 42%
Protein: 10g Carbohydrate: 30g
Cholesterol: 20mg Sodium: 1001mg


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