Hamburger Pie

Hamburger Pie

3 Reviews
From: EatingWell Magazine, October 1997

Use a spicy, not-too-sweet barbecue sauce in this beef and vegetable pie.

Ingredients 6 servings

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  • 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
  • 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

Preparation

  • Active

  • Ready In

  1. To make filling: Pulse onion, celery and bell peppers in a food processor until finely chopped. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • 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

Nutrition information

  • Per serving: 270 calories; 9 g fat(2 g sat); 3 g fiber; 36 g carbohydrates; 10 g protein; 82 mcg folate; 19 mg cholesterol; 11 g sugars; 325 IU vitamin A; 35 mg vitamin C; 103 mg calcium; 2 mg iron; 864 mg sodium; 391 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 3

February 06, 2014
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By: dwdemuth
Might as well eat barbeque sauce Add the reserved vegetables and cook, stirring, until they start to brown, 8 to 10 minutes. Anybody know how to brown green peppers, onion and celery. Pros: crush was good Cons: Barbeque sauce over powered the taste.
October 02, 2009
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By: EatingWell User
I think this recipe is fantastic. My son loves it too! Really flavorful and one dish convenience.
September 21, 2009
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By: EatingWell User
I have to say that I was disapointed in this dish. I rarely eat meat, and I had a craving so I decided to make this. It is definitely not filling, and the overwhelming flavor is the barbeque sauce. The bisquit is tough, and the celery seed is too strong. There is very little texture, and without some serious tweeking I doubt that I will ever make this again. Courtney, Redwood City, CA