Cheeseburger Pie

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 1 pound beef round, ground
  • 1 tablespoon finely chopped onion
  • 2 tablespoons chopped green pepper
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (one 8-ounce can) tomato sauce
  • ½ cup chopped celery
  • 1 teaspoon Worcestershire sauce


    1. Preheat oven to hot (400°F.)

    2. Melt the butter in a skillet, add the meat, onion and green pepper, and cook until meat is lightly browned.

    3. Stir in the flour, salt and pepper. Add the tomato sauce and cook, stirring, until the mixture thickens. Stir in the celery and Worcestershire sauce. Reheat and pour into a baking dish (8 × 8 × 2 inches).

    4. Prepare the cheese pastry by cutting the shortening into the flour and salt. Stir in the cheese and add just enough of the water to make a stiff dough. Roll out the dough on a pastry cloth or lightly floured board to one-quarter-inch thickness. Cut an eight-inch square and place atop the meat mixture.

    5. Cut the remaining pastry into strips and arrange them lattice-style over the top of the pastry square. Bake for thirty to thirty-five minutes, or until the pastry is lightly browned.