Hamburger Pie

October 1997

Your rating: None Average: 3.8 (15 votes)

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

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

Makes: 6 servings

Active Time:

Total Time:



  • 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


  • 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


  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.

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


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).

Carbohydrate Servings: 2

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

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Recipe Categories

Total Time
More than 1 hour
Type of Dish
Main dish, meat
Main Ingredient
Preparation/ Technique

Ease of Preparation
October 1997
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