BEEF VEGGIE PIE
MAKES 8 SERVINGS.
FILLING---
1 pound lean ground beef
1 onion, chopped
3 cloves garlic, minced
1 cup mushrooms, chopped
10 oz box frozen chopped spinach, thawed, squeezed dry
1 tbs Worcestershire sauce
1 tbs Dijon mustard
1/3 cup grated Parmesan cheese
Salt and Pepper
3 eggs, beaten
TOPPING---
3 tbs unsalted butter
2 tbs flour
1 1/3 cups lowfat milk
1/2 cup grated Parmesan cheese
Salt
2 egg yolks
9" deep dish pie shell
Heat oven to 400 degrees. MAKE FILLING---In a skillet, saute beef, onion, garlic and mushrooms until beef is no longer pink. Transfer to a bowl. Stir in spinach, Worcestershire, mustard and cheese. Season with salt and pepper. MAKE TOPPING---Melt butter in a pan. Sprinkle in flour, cook until pale golden. Whisk in milk, bring to a boil. Cook until thick and smooth. Whisk in Parmesan, season with salt. *Beat yolks in a bowl, whisk in half of Parmesan mixture. Pour into pan. Whisk until thick. Transfer to a bowl. Line a baking sheet with foil, place shell in center. Stir 3 beaten eggs into meat mixture, spread in shell. Spread topping over mixture. Bake until top is brown 35 min. Let rest 10 min. SERVE & ENJOY...
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