Broccoli and Beef Pie
Makes 6 servings
1 lb. lean ground beef
¼ c. chopped onion
2 T. all-purpose flour
¾ tsp. Salt
¼ tsp. Garlic salt
1/1/4 c. milk
1 3-oz. package cream cheese (softened)
1 beaten egg
1 10-oz. pkg. frozen chopped broccoli, cooked and drained
well
No-fail piecrust
4 oz. Monterey Jack cheese sliced
Milk
In a skillet brown the ground beef and onion.
Drain well. Stir in the 2 T. flour, salt, and garlic salt.
Add the 1¼ c. milk and the softened cream cheese;
cook and stir until smooth and bubbly. Stir in about 1 cup
of the hot mixture into the beaten egg, stir into the skillet
of hot mixture. Cook and stir over medium heat till the
mixture is thick. 1 to 2 minutes. Stir in the cooked chopped
broccoli. Set the mixture aside.
Prepare the
no-fail piecrust. Roll out to fit a pie plate. Spoon
the hot mixture into the piecrust. Arrange cheese slice
on top of the meat mixture. Cover with the remaining piecrust.
Pinch the edge to seal and make a small crust. Cut slashes
in the middle with a sharp knife to allow the steam to escape.
Brush the top crust with a little milk. Bake uncovered at
350 degrees for 40 to 45 minutes. If the crust browns too
quickly cover it with foil during the last 20 minutes of
baking. Allow the pie to stand for 10 minutes.
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for Health
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and Cheese Casserole
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and Bacon Salad
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and Cheese Soup
