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.
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.
5. Spoon filling into prebaked pie crust.
6. Layout the set aside squash slices around the top of the pie.
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.