Savory Summer Beef Pie

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This recipe was inspired by my dreams of having a garden. If we did, it would be bursting with zucchini and summer squash right about now. (At least I think it would, based on what I’ve been reading on the blogs of all my friends with gardens.)

So I wanted a recipe bursting with those flavors. But yet I wanted something different than the usual skillet meals. I’ll admit as completely made up this recipe as I went, but the results were awesome.  Definitely a unique, summery taste. My oldest, who rarely asks for seconds at dinner time asked for seconds and thirds.

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Savory Summer Beef Pie

  • 1 lb. ground beef
  • 3 cloves garlic, minced
  • 1 t. salt
  • 1 15 oz can diced tomatoes
  • 1 1/2 zucchini
  • 1 1/2 yellow squash
  • 2 t. dill
  • 3 oz. cream cheese
  • 1/4 c. green onions, sliced
  • Single pie crust

1. In a large skillet, brown ground beef and drain. Add garlic, salt and diced tomatoes. Bring to a boil and simmer for 5 minutes, stirring often.

2. While meat simmers, dice 1 of each the zucchini and yellow squash. Slice the remaining squash into thin slices. Add the diced pieces into the skillet and set the slices aside.

3. Once zucchini has been added, continue simmering until almost all the liquid is evaporated. Add the cream cheese, dill and green onions. Continue cooking until cream cheese is melted and combined. Remove from heat.

4. Meanwhile, press pie crust into a pie plate and poke a few holes into the bottom with a fork. Prebake shell at 350 degrees for 15 minutes.

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5. Spoon filling into prebaked pie crust.

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6. Layout the set aside squash slices around the top of the pie.

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7. Bake at 350 degrees for an additional 20-25 minutes, until pie edges are golden brown and zucchini is lightly browned. Let sit for 5 minutes before slicing.

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Comments

  1. Megan says:

    yum..this looks awesome! Can’t wait to try it, thanks!

  2. Shannon says:

    how creative, and pretty!

  3. Mel says:

    Thanks for a great recipe. We were just talking what to do with all the zucchini from our garden.

  4. Kim says:

    I made this for dinner tonight and it was sooo good! I wonder what it would be like to use rotel-style spicy tomatoes instead of regular diced. I might try that next time!

  5. Sinead says:

    I made this for dinner the other night and it was excellent! The kids and I don’t usually like cooked squash but we all really liked this. I also added some green bell pepper from our garden. It was a great way to get the kids to eat some veggies that they normally wouldn’t.

  6. Kim says:

    Me again :-) Made this again for the family. Tonight I used the Rotel canned diced tomatoes w/ chiles and it was sooooo good! It wasn’t too spicy at all, it just had a tiny bite to it. My husband said he absolutely loved it. This recipe is definitely a keeper in our house.

  7. booklogged says:

    I made this pie several nights ago. It was delicious. I’m planning on making it again tomorrow night. Thanks for coming up with such a delicious way to use squash. We love squash at my house and it’s fun preparing it in new ways.

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