ground beef and veggie pie

Name: Ground Beef and Veggie Pie
Yield: 4
Cuisine: American
Ingredients: 2 - pie crusts, one for bottom and one for the top; 1 pound(s) ground beef; 1 - onion, chopped; 1 - green pepper, chopped; 2 - celery ribs, minced; 8 1/4 ounce(s) corn, drained; 14 1/2 ounce(s) diced tomatoes, with juice; 1 tablespoon(s) flour; 2 cup(s) sharp cheddar cheese; 1 tablespoon(s) dried dill leaves; 1-1/2 teaspoon(s) seasoned salt; 1/2 teaspoon(s) pepper; 1 - egg

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I LOVE meat pies. They're my stand-by's for leftovers (especially if the original wasn't very good). But this recipe is above and beyond the normal meat-pie-heaven. Of course, it's a little more complex than my usual pie, too, ;). It comes from the Great American Recipes card collection.

(1 rating)

yield 4 serving(s)

method Bake

Ingredients For ground beef and veggie pie

2

pie crusts, one for bottom and one for the top
1 lb

ground beef
1

onion, chopped
1

green pepper, chopped
2

celery ribs, minced
8 1/4 oz

corn, drained
14 1/2 oz

diced tomatoes, with juice
1 Tbsp

flour
2 c

sharp cheddar cheese
1 Tbsp

dried dill leaves
1-1/2 tsp

seasoned salt
1/2 tsp

pepper
1

egg

How To Make ground beef and veggie pie

1
Spray pie pan with non-stick cooking spray. Place pie crust in pie pan or use a pre-made crust.

2
Brown beef in medium-large skillet. Add onion, green pepper, and celery. Cook over low heat until vegetables are soft, about five minutes.
3
Blend juice from tomatoes with flour. Add to meat and vegetables.
4
Add tomatoes and corn. Cook for a few minutes.
5
Stir in cheese, dill, seasoned salt, and pepper.
6
Empty meat mix into bottom pie crust. Top with other crust. Flute edges. Make 3 slits on the top of pie. Brush with egg wash. Bake at 400*F for 40 minutes or until golden brown.
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