Skip to main content

Savory Hamburger Pie

Seriously, doesn’t hamburger pie sound just a bit strange?  It sounds like a "concoction" that was served in my high school lunchroom. 

But, I’m crazy about hamburgers and since this includes mashed potatoes for Bill, I felt compelled to make hamburger pie the other night.  It was a chilly day and this proved to be a good “stick-to-your-ribs” meal.

I’m sure there are a lot of versions of this “meal-in-one” dish and I’m guessing it resembles Shepherd’s Pie.  I used very lean ground beef and added mushrooms to the mix.  This recipe is from my “vintage” Better Homes and Gardens cookbook.  It’s a tasty, easy, hearty dish that I thought was really good and Bill thought was really great!

Savory Hamburger Pie


4 russet potatoes, peeled and cut into cubes
Salt, to taste
2 tablespoons butter
1½ pounds lean ground beef
1 large onion, chopped
3 garlic cloves, minced
8 ounces fresh mushrooms
3 cups frozen green beans, thawed
1 (10-ounce) can condensed tomato soup
Salt and seasoned pepper, to taste
1½ cups shredded cheddar cheese


Preheat oven to 350 degrees.
Add potatoes to a pot of boiling salted water and cook until fork tender.
Drain and mash.
Add enough milk to make them fluffy; add butter, season to taste with salt and set aside.
In a large skillet, sauté ground beef, onion and garlic until meat is browned.
Add mushrooms and cook until tender.
Drain fat.
Stir in green beans, soup and mushrooms; season with salt and pepper. 
Simmer for 2 minutes until mushrooms are tender.
Pour into a greased 2-quart casserole.
Spoon mashed potatoes over the beef mixture.
Sprinkle cheese over all.
Bake, uncovered, in a 350 degree oven for 35 to 40 minutes, until mixture is bubbly and cheese begins to brown.
Makes 6 servings.


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!


  1. I am so happy to hear there is another woman out there who Loves burgers! When we travel I am always looking for hamburger spots review. Great looking pie.

  2. It certainly looks good! We love hamburgers around here but usually eat them on buns. However, your recipe brought to mind that, often, my mother served hamburger without the buns--as a meat alongside vegetables. I think combining them is a good thing.


  3. Pam, it is delicious no matter what you call it!

  4. I think Hamburger Pie sounds good. I will have to give it a try soon.
    Holy Cannoli Recipes

  5. My kind of recipe...Hamburger pie!
    We had something similar to this a whole lot when I was growing up...Can't beat it!

  6. HI Pam,
    Very scrumptious and delicious pie. Loved the suggestion!

  7. You can call it anything you like, it looks fantastic yum yum. Diane

  8. I love hamburgers in any variation and this looks great.


  9. Great all in one, comfort dish and it looks scrumptious! I have that same cookbook and I still use a lot of the vintage recipes, as they are timeless.

  10. Yum! It looks like a souped up version of Shepherd's pie. That's what I call comfort food!

  11. This does sound a little odd but also strangely comforting!

  12. I'm with you, Pam.. hamburgers are the bomb! And how can you go wrong mixing hamburger and mashed potatoes??

  13. Pam,the name of your recipe did catch my attention. An unusual dish to be a pie and a hamburger..but you are making me salivate! bookmarking this. definitely will try this recipe.

  14. I pam!!! Gorgeous!!!
    Direct from Turkey!!!
    Your fan João Silva

  15. This is definitely a guy's meal, full of comfort. I wouldn't mind having some myself.

  16. I love Hamburger Pie.. havent made it in forever. Think I might give this one a whirl this weekend. Thanks Pam.

  17. Rita, yes! I love a good hamburger with all the fixings!

    Bonnie, thanks! We generally eat hamburgers on buns also, but this is a good for a change.

    Marina, thanks!

    Kristin, great! I hope you and yours like it!

    Shug, then you really know all about it! ;)

    Lia, thank you! It's something different to try!

    Diane, lol! Thank you!

    Glenda, I'm with you all the way!

    Marguerite, oldies but goodies are a wonderful thing once in a while!

    Lyndsey, yes, it is a souped up version. It's good!

    Joanne, I agree! It's good though.

    Jenn, right on! The bomb for sure!

    What's Baking?? Unusual it is and tasty too!

    João, thanks so much! I'm glad you like it!

    Judy, it definitely is. Pretty hearty!

    Leslie, great! I'm glad this reminded you of it!

  18. Look at that golden crust, yum! Seems like a perfect weeknight meal, all good stuff in one pot.


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews