Cheeseburger Pie: Succotash-Beef Pie

Preparation info

  • Difficulty


  • Makes



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



  • 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


  • 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



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.


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.