Hamburger Broccoli Pie


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Here is a different way to get your daily portions of meat and vegetables. This contains hamburger and broccoli along with some flavorful cheese and spices.

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  • Crisco pastry for a double-crust pie
  • 1 lb. ground beef
  • 1/4 C. chopped onion
  • 2 Tbs. flour
  • 3/4 tsp. salt
  • 1/4 tsp. garlic salt
  • 1-1/4 C. milk
  • 1 pkg. (3 oz.) cream cheese, softened
  • 1 egg, beaten
  • 1 pkg. (10 oz.) frozen chopped broccoli, cooked and well drained
  • 4 oz. Monterey Jack cheese

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Preheat oven to 350ºF. Line 9-inch pie plate with pastry. In skillet, brown beef and onion; drain off excess fat. Stir in flour, salt, and garlic salt. Add the 1-1/4 cups milk and softened cream cheese; cook and stir till mixture is smooth and bubbly. Add a moderate amount of hot creamed mixture to beaten egg; return to mixture in skillet. Cook and stir over medium heat till thickened. 1 to 2 minutes. Stir in the cooked, drained broccoli. Spoon the hot meat mixture into the pastry-lined pie plate. Cut the Monterey Jack cheese into slices. Arrange the cheese slices atop meat mixture. Place top crust over filling. Seal and flute edges. Cut slits in top crust for escape of steam. Brush the top of the pie with a little milk. Bake at 350ºF for 40 to 45 minutes. If the pastry browns too quickly, cover edges of the crust with foil during the last 20 minutes. Let the pie stand 10 minutes before serving.

Yield: 6 servings

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