Beef-and-Spinach Pie

Beef-and-Spinach Pie Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Time

Prep: 45 Minutes
Bake: 35 Minutes

Nutritional Information

Calories 335
Fat 20 g
Satfat 9 g
Protein 24 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 185 mg
Sodium 736 mg

Ingredients

Filling:
1 pound ground beef
1/2 small onion, chopped
3 cloves garlic, minced
1 cup mushrooms, chopped
1 10-oz. box frozen chopped spinach, thawed, squeezed dry
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/3 cup grated Parmesan
Salt and pepper
3 large eggs, beaten
Topping:
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/3 cups milk
1/2 cup grated Parmesan
Salt
2 large egg yolks
1 unbaked 9-inch deep-dish pastry pie shell

Preparation

1. Preheat oven to 400°F. Make filling: In a skillet over medium-high heat, sauté beef, onion, garlic and mushrooms until beef is no longer pink, 7 minutes. Transfer mixture to a bowl. Stir in spinach, Worcestershire, mustard and cheese. Season with salt and pepper. Set aside.

2. Make topping: Melt butter in a pan over medium heat. Sprinkle in flour and cook, stirring, until pale golden, about 2 minutes. Whisk in milk; bring to a boil, whisking. Cook and whisk until thick and smooth, about 2 minutes. Whisk in Parmesan; season with salt.

3. Lightly beat yolks in a bowl. Slowly whisk in half of sauce. Pour into pan, whisking. Whisk over medium-low heat until thick, about 2 minutes. Transfer to a bowl.

4. Line a baking sheet with foil; place shell in center. Stir 3 eggs into meat mixture; spread in shell. Spread topping over mixture. Bake until top is puffed and brown, about 35 minutes. Let rest 10 minutes.

Note:

This recipe was previously published in All You, May 2013.

March 2014
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