Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Source: EatingWell Magazine, October 1997


Recipe Summary test

1 hr 15 mins

Nutrition Profile:





Instructions Checklist
  • 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 degrees 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.


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 Facts

270 calories; protein 10.2g; carbohydrates 36.2g; dietary fiber 2.8g; sugars 10.9g; fat 9.5g; saturated fat 1.8g; cholesterol 18.6mg; vitamin a iu 325.2IU; vitamin c 34.9mg; folate 82.2mcg; calcium 102.8mg; iron 2.3mg; magnesium 33.3mg; potassium 390.8mg; sodium 864.2mg; thiamin 0.3mg.

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