Ground Beef & Vegetable Pie

Contributed byRaelene Walker
Slice of ground beef and vegetable pie with golden crust, topped with broccoli, on a blue-and-white plate.

Ingredients

  • 1 potatoes (large, or 2 medium, about 3/4 lb)
  • 1 cup Swiss cheese (shredded)
  • 3 tablespoon butter (melted, or margarine)
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup carrots (sliced)
  • 1 cup broccoli flowerets
  • 1 pound ground beef
  • 1/2 cup onion (chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tomato (fresh, medium-size, peeled and chopped)
  • 1/2 cup Swiss cheese (shredded)
Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Instructions

Cook potato with jacket on it in boiling water until almost but not quite tender; drain. Peel and shred while warm. Combine with 1 cup cheese, melted butter, 3/4 teaspoon salt and 1/8 teaspoon pepper, mixing well. Press into bottom and up sides of well-greased 9-inch pie pan. While potato is cooking, cook carrots until tender. Drain and cool. Place broccoli in small amount of boiling water and cook only 1 minute. Drain and cool. In large fry pan, cook ground beef, onion and garlic until meat is no longer pink. Drain off drippings. Stir in Worcestershire sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper into meat mixture. Spoon meat mixture into prepared potato crust. Top with carrot slices, broccoli and chopped tomato. Bake in 350° oven about 30 minutes. Sprinkle remaining cheese over top of pie and return to oven 5 minutes.

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