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Beef Broccoli Pie's picture
  Ground beef 1 Pound
  Chopped onion 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Beaten egg 1
  Frozen chopped broccoli 10 Ounce, cooked, well drained (1 Package)
  Plain pastry 2 Cup (32 tbs)
  Monterey jack cheese 4 Ounce, sliced
  Milk 1 Tablespoon, sliced

In a skillet brown beef and onion; drain off fat.
Stir in flour, salt, and garlic salt.
Add 1 1/4 cups milk and the softened cream cheese; cook and stir till smooth and bubbly.
Stir about 1 cup of the hot mixture into the beaten egg; return to mixture in skillet.
Cook and stir over medium heat till mixture is thickened, 1 to 2 minutes.
Stir in cooked chopped broccoli; set aside.
Prepare Plain Pastry as for a double-crust pie.
Spoon the hot meat mixture into the pastry shell.
Arrange cheese slices atop the meat mixture.
Adjust remaining pastry over filling to form the top crust; crimp edges to seal.
Cut slashes for escape of steam.
Brush top crust with a little milk.
Bake, uncovered, at 350° for 40 to 45 minutes.
If the pastry browns too quickly, cover edges of crust with foil during last 20 minutes of baking.
Let stand 10 minutes.

Recipe Summary

Side Dish

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