A crisp, buttery crust tops this ground beef and vegetable pie, baked in a quiche dish. To accompany it, serve a big, leafy green salad, and your favorite fruit sherbet for dessert.
Great Ways With Ground Meat #15 Card #14
Ground Beef and Mushroom Pie
For the filling
- 1 1/2 llbs lean ground beef crumbled
- 2 tablespoons butter
- 2 1/2 oz mushrooms sliced
- 1 large onion finely chopped
- 1 green or red bell pepper chopped
- 1 clove garlic minced or pressed
- 1/2 teaspoon dry mustard
- 1/4 teaspoon oregano
- 1 tablespoon all-purpose flour
- 1/2 cup beef broth
For the Pastry
- 1 egg white beaten with 1 teaspoon water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 tablespoon lard
- 1 egg yolk beaten
- 1 1/2 tablespoons cold water
Prepare the Pastry
Mix flour with salt. Cut in butter and lard until mixture forms coarse crumbs.
Beat together egg yolk and cold water. Add to flour mixture and stir until pastry clings together. Shape into a ball.
Roll out on a floured surface to an 11-inch diameter circle.
Prepare the Filling
In a large frying pan, brown ground beef in butter. Add mushrooms, onion, pepper, and garlic. Cook, stirring, until onion is soft.
Mix in salt, mustard, oregano, and flour. Cook until bubbly. Remove from heat and gradually mix in broth.
Spread meat mixture into a 10-inch quiche dish. Cover with pastry, turning edge under and pressing against side of dish. Brush with 1 egg white beaten with 1 teaspoon water. If you wish, trim with cut-outs made from pastry trimmings. Pierce top in several places with a fork.
Bake at 425 until pastry is golden, 25 to 30 minutes.
The original recipe calls for 1 can or jar of sliced mushrooms.
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