Hamburger Pie

Preparation

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

Nutrition