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Hamburger Pie

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
  6 servings
Use a spicy, not-too-sweet barbecue sauce in this beef and vegetable pie.

Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days. Reheat before continuing. | Equipment: 9 1/2-inch deep-dish pie pan
For Filling:
1   onion, peeled and cut into chunks
2 stalks   celery, cut into chunks
2   green bell peppers, cut into chunks
1/4 cup  bulgur
1/3 pound  lean ground beef
2 teaspoons   extra-virgin olive oil
1 tablespoon   all-purpose flour
1 14-ounce can   reduced-sodium beef broth
1/2 cup  prepared barbecue sauce
1/2 teaspoon   worcestershire sauce
salt & freshly ground pepper to taste
For Crust:
1 cup  all-purpose flour
1 teaspoon   baking powder
1/2 teaspoon   baking soda
1/2 teaspoon   salt
1/2 teaspoon   celery seed
1 tablespoon   finely chopped fresh parsley
1/2 cup  buttermilk
2 tablespoons   canola oil
To make filling: Pulse onion, celery and bell peppers in a food processor until finely chopped. Set aside.

Toast bulgur in a large dry skillet over medium heat, stirring often, until lightly browned, about 3 minutes. Transfer to a bowl and set aside.

Add beef to pan and cook over medium heat, breaking up clumps with a fork, until browned, 3 to 4 minutes. Transfer to a colander to drain. Wipe out the pan with a paper towel; add olive oil and heat over medium heat. Add the reserved vegetables and cook, stirring, until they start to brown, 8 to 10 minutes. Add flour and stir for 1 minute. Add broth, barbecue sauce, Worcestershire sauce and the reserved beef and bulgur. Cook, stirring, until thickened, about 10 minutes. Season with salt and pepper and set aside.

To make crust & bake pie: Preheat oven to 450°F. Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, celery seed and parsley in a mixing bowl.

Combine buttermilk and canola oil in a glass measuring cup. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined.

Turn the dough out onto a floured surface and knead gently 7 to 8 times. Roll into an 8-inch circle with a floured rolling pin. Flour a fluted pastry wheel or a knife and cut dough into 6 triangles.

Spoon the filling into an ungreased 9 1/2-inch deep-dish pie pan. Arrange biscuits evenly over filling. Bake until bubbling, 20 to 30 minutes. Let stand for 5 minutes before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 272
Fat. Total: 10g
Protein: 11g
Carbohydrates, Total: 35g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 17mg
Sodium: 751mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Virginia Reviewed: 05/16/2009
Where would I buy it? I've never heard of it, but did Google it. Can something else be used in it's place?
22 people gave this Cheers. Click here to Cheer this review. Report Violation
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