- Active Time 45m
- Total Time 1h 15m
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
- One 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 the filling: Pulse the onion, celery and bell peppers in a food processor until finely chopped. Set aside.
Toast the 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 the beef to the 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 the olive oil and heat over medium heat. Add the reserved vegetables and cook, stirring, until they start to brown, 8 to 10 minutes. Add the flour and stir for 1 minute. Add the 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 the crust & bake pie: Preheat the oven to 450 degrees F. Whisk the flour, baking powder, baking soda, salt, celery seed and parsley in a mixing bowl.
Combine the 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 the biscuits evenly over the filling. Bake until bubbling, 20 to 30 minutes. Let stand for 5 minutes before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
272 calories; 10g total fat; 2g total saturated fat; 17mg cholesterol; 751mg sodium; 35g carbohydrates; 3g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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