Hamburger Pie

From EatingWell: October 1997 — Subscribe Now!

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

READER'S COMMENT:

"I think this recipe is fantastic. My son loves it too! Really flavorful and one dish convenience. "

6 servings

Active Time: 45 minutes

Total Time: 1 1/4 hours

Nutrition Profile

Ingredients

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

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.

Tips & Notes

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

Per serving: 272 calories; 10 g fat (2 g sat, 5 g mono); 17 mg cholesterol; 35 g carbohydrates; 11 g protein; 3 g fiber; 751 mg sodium; 410 mg potassium.

Nutrition Bonus: Vitamin C (59% daily value), Folate (20% dv), Selenium (18% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat