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Hamburger Pie

Photo: Antonis Achilleos; Styling: Elizabeth Blake
Prep time 20 mins
Cook time 1 hr
Yield Serves: 8

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 1/2 medium carrots, finely chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 8-oz. can no-salt tomato sauce
  • 1/2 cup shredded sharp Cheddar
  • Salt and pepper
  • 1 large egg
  • Pastry for 1 double-crust 9-inch pie (homemade or store-bought)

Nutrition Information

  • calories 388
  • fat 24 g
  • satfat 8 g
  • protein 22 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 89 mg
  • sodium 502 mg

How to Make It

  1. Place rack in lowest position of oven; preheat to 400ºF. Line a baking sheet with foil.

  2. 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 Tbsp. fat from skillet. Add onion, carrots and celery; sauté until beginning to brown, about 5 minutes. Add garlic; sauté 1 minute. Transfer to 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 tsp. water.

  3. 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 in top.

  4. Bake for 15 minutes. Reduce oven temperature to 350ºF; bake until crust is golden and filling bubbles at steam vents, 20 to 25 minutes longer.

Cook's Notes

Make it ahead

TO FREEZE: Let cool completely. Cover in plastic wrap and freeze. Cover in foil and place back in freezer.

TO SERVE: Unwrap, place pie on a baking sheet and bake at 400°F until heated through, 40 to 45 minutes.

Also appeared in: All You, January, 2013;