Beef-broccoli pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ¼ | cup | Chopped onion |
| 2 | tablespoons | Flour |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Garlic salt |
| 1¼ | cup | Milk |
| 1 | pack | (3-oz) cream cheese; softened |
| 1 | Egg; well-beaten | |
| 1 | pack | (10-oz) frozen chopped broccoli; cooked according to package directions and drained |
| Pastry for double crust 9-inch pie (up to) | ||
| 6 | ounces | Monterey Jack cheese; sliced |
Directions
Brown beef and onion in a 10 inch skillet. Drain off fat. Add flour, salt and garlic salt. Stir. Add milk and cream cheese. Cook and stir until smooth and bubbly. Add some of hot cream cheese mixture to beaten egg.
Return mixture to skillet and cook and stir over medium heat until thickened (1 to 2 minutes). Stir in broccoli. Divide pastry into 2 balls.
Roll 2 pie crusts on floured board and place bottom crust in a 9 inch pie pan. Spoon broccoli mixture into pie pan and top with slices of Monterey Jack cheese. Cover with the top pie crust and seal. Bake at 350ø for 40 to 45 minutes. Let stand for 10 minutes before slicing. Yield: 6 servings MARGARET KELLY BALCH
(MRS. FRED III)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .