Cheeseburger Pie: Succotash-Beef Pie

Preparation info

  • Difficulty

    Medium

  • Makes

    8

    servings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Southwesterners will step up flavor by adding a little chili powder to filling

Ingredients

Filling

  • lbs. ground beef
  • 1 c. chopped onion (1 large)
  • 1 c. chopped celery
  • 3 tblsp. flour
  • 1 (1 lb.) can tomatoes
  • tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 1 c. grated sharp process cheese
  • 2 (10 oz.) pkgs. frozen succotash

Topping

  • 1 c. cornmeal, yellow or white
  • ¼ c. flour
  • 1 tblsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 egg
  • ½ c. milk
  • ¼ c. butter or margarine, melted

Method

Filling

Cook beef, onion and celery in heavy skillet until beef is browned. Stir in flour. Add tomatoes and cook, stirring, until mixture is thickened and bubbling. Stir in seasonings. Cover and simmer until celery is tender, about 15 minutes; stir frequently. Stir in cheese.

  • Combine meat mixture and succotash, cooked by package directions, in 3 qt. casserole. Place in moderate oven (375°F.) while you make topping.

Topping

Combine cornmeal, flour, sugar, baking powder and salt. Blend together egg and milk. Stir into cornmeal mixture. Stir in butter. Spread over meat mixture in casserole.

  • Bake until topping is golden, about 30 minutes.