Filled with beef, carrots, celery, onion and other yummy flavors, this hamburger pie is immensely satisfying yet easy to pull together for weeknight supper.
Have you ever seen something, liked it (a lot), resisted purchasing it, but eventually went back and made it yours anyhow?
I’ve done it. It’s pretty surprising too because I dislike window shopping. If I can’t buy something, I see no need to subject myself to the horrors of ‘the mall.’
Crowds. There are always crowds. These crowds are different than the crowds in other places. At sporting events or concerts, crowds are either waiting in line at the concession areas (standing still) or trying to get to their seats or the bathroom (hurrying). At the mall, crowds amble. They stop abruptly in front of others (me). They proudly exit prestigious stores carrying bags emblazoned with Macys and Belks, only to crash into me with their added bulk and move on without noticing or apologizing.
Music. Every store plays music. Of course, the mall’s hallways have music piped through them too, so the sounds mix together in a cachophony of meaningless (and obnoxious) noise. Granted, the songs hitting the top twenty aren’t bad right now. Fun. The Wanted. Gotye. The names are strange but the music is pretty ok. When listened to individually. All mishmashed together; not so much.
Prices. Step through the doors of the mall and everything from a lowly hamburger to a leather handbag doubles in price. Why is that? Do you realize that you can go to your corner pharmacy and buy a bottle of your favorite perfume without being jostled or sprayed with countless other fragrances? You’ll also walk out with some money left in your wallet and the prescription you need. But you don’t get that fancy paper bag with a logo.
So, considering my obvious aversion to the mall, I’m not sure why I was at one in the first place. I don’t know what I was doing when a beautiful leather purse caught my eye. All I know is that I resisted purchasing it and went home.
Home, where I thought at bout the purse; the soft leather, the color that was absolutely perfect. I went back. I braved the crowds and the music. I paid more for that purse than I should have. I cherished that bag, right up until the day that a pen broke and leaked in it, bleeding through a large azure splotch on the gorgeous brown leather. Ruining my purse.
These days, I avoid the mall and window shop recipes in magazines instead. It’s cheaper, quieter and no one crowds around trying to read the same page I’m looking at.
This pie caught my eye from the first day of December. So, here I am, coming back around to make it. My kind of window shopping.
The recipe calls for any pie crust, but as I mentioned before, I’ve fallen in love with the crust I made for the Moravian Chicken Pie. It holds up well to any kind of meat filling. Since it’s made in the food processor, it’s very easy to pull together quickly.
The filling is a simple matter of sautéing beef, then onion, carrots, celery and garlic. Mix it all together with Worcestershire, tomato sauce and Cheddar and dump it in the crust. Bake and eat. Simple.
What a fantastic one-dish meal. Hubby was the first to take a bite and he just said, ‘wow,’ because he was diving in for another taste. Dudette saw the flecks of carrot so we had to put up with her whining about them, but she ate her serving without complaint. I loved it. The Worcestershire give the beef fantastic flavor. It’s like eating a cheeseburger only less messy and more healthy.
What I’d Do Different Next Time
I’d add more cheese. One half cup spread among a pie for eight people isn’t enough to even notice it.
- 1 tablespoon olive oil
- 1½ lb. ground beef
- 1 medium onion, chopped
- 1½ medium carrots, finely chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 8-ounce can no-salt tomato sauce
- ½ cup shredded sharp Cheddar cheese
- Salt and pepper
- 1 large egg
- Pasty for 1 double-crust 9-inch pie (homemade or store-bought)
- Place rack in lowest position of oven; preheat to 400. Line a baking sheet with foil.
- Warm oil in a skillet over medium-high heat. Cook beef, breaking up large pieces with a wooden spoon, until no longer pink, about 5 minutes. Remove to a bowl using a slotted spoon. Drain all but 1 tablespoon fat from skillet. Add onion, carrots and celery, sauté until beginning to brown, about 5 minutes. Add garlic, sauté 1 minute. Transfer to a bowl with beef; stir in Worcestershire, tomato sauce, and Cheddar. Season with salt and pepper. Let cool slightly. Beat egg in a bowl with 1 teaspoon water.
- Roll out 1 sheet of pastry and fit into a 9-inch pie plate (use aluminum or tempered glass if you intend to freeze). Place on lined baking sheet. Add meat mixture and spread evenly. Roll out second sheet of pastry; place on top of pie. Fold top crust over bottom crust; crimp edges to seal. Brush top with egg wash. Cut steam vents on top.
- Bake for 15 minutes. Reduce oven temperature to 350F, bake until crust is golden and filling bubbles at steam vents, 20-25 minutes longer.
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