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.
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!