Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Beef-and-Spinach Pie

All You MAY 2013

  • Yield: Serves: 8
  • Prep time: 45 Minutes
  • Bake: 35 Minutes
  • Cost Per Serving:$1.55


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 20g
  • Saturated fat: 9g
  • Protein: 24g
  • Carbohydrate: 16g
  • Fiber: 2g
  • Cholesterol: 185mg
  • Sodium: 736mg

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Beef-and-Spinach Pie Recipe