Summertime's Bounty Pie
Submitted by the rock
Ground beef meat pie with a seasoned beef and sour cream crust pressed into a pie pan, filled with mixed vegetables and melted cheddar cheese. A crustless meat pie with built-in protein shell.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
70 minThe twist here is that the meat IS the crust.
Lean ground beef gets mixed with onion soup mix, breadcrumbs, sour cream, egg, and thyme, then pressed into a pie pan to form a thick, seasoned shell. It bakes for 40 minutes, firms up into a solid base, and then gets filled with mixed vegetables and melted cheddar layered on top.
The sour cream in the meat mixture keeps everything moist during that long initial bake. Without it, the beef shell would dry out and crack. The breadcrumbs bind it all together so it holds its shape when you slice.
Drain the beef crust well after the first bake. Fat pooling in the bottom will make the filling slide around.
A final 10 minutes in the oven melts the cheese into the vegetables and fuses everything into one cohesive, scoopable pie.
Kitchen Tips
- Press the meat firmly and evenly across the bottom and up the sides. Thin spots cook faster and can burn before the thicker areas are done.
- Drain thoroughly after the first 40-minute bake. Tilt the pan and spoon out excess fat.
- Use freshly cooked or thawed mixed vegetables, not frozen. Frozen vegetables release water into the hot filling and make it soggy.
Variations
- Use ground turkey for a lighter version that still holds its shape well.
- Swap cheddar for pepper jack for a spicier, more Southwestern flavor.
- Fill with broccoli, corn, and diced peppers instead of generic mixed vegetables for a more colorful, specific filling.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil.
Sprinkle flour into 9-inch pie pan.
Press ground beef mixture onto bottom and sides of prepared pan, shaping edges ¾ inch above pan and forming a center “well".
Bake 40 minutes, drain.
Fill with ¾ cup cheese, then vegetables and remaining cheese.
Bake an additional 10 minutes or until cheese is melted.
MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above.
Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain.
Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted.
Let stand covered 5 minutes before serving.
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