Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1 refrigerated pie crust
Special equipment needed:
- 10-inch cast iron skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a 10-inch cast iron skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add chopped onion and minced garlic to the skillet and cook until onion is translucent.
4. Stir in diced tomatoes, tomato sauce, dried oregano, dried basil, salt, black pepper, and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add frozen mixed vegetables to the skillet and cook for an additional 5 minutes.
6. Sprinkle shredded cheddar cheese over the beef mixture.
7. Unroll the refrigerated pie crust and place it over the skillet, tucking the edges down into the sides of the skillet.
8. Cut a few slits in the top of the pie crust to allow steam to escape.
9. Bake for 25-30 minutes, or until the crust is golden brown.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 23g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 690mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Frozen mixed vegetables can be substituted with fresh or canned vegetables of your choice.
- Cheddar cheese can be substituted with any type of shredded cheese.
Variations:
- Add diced potatoes to the beef mixture for a heartier pie.
- Use a homemade pie crust instead of a refrigerated one.
- Top the pie with mashed potatoes instead of a pie crust.
Tips and tricks:
- Make sure to drain excess fat from the ground beef before adding the onion and garlic.
- Use a cast iron skillet for best results.
- Let the pie cool for a few minutes before cutting into it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the pie directly from the cast iron skillet for a rustic presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with foil.
- If the beef mixture is too thick, add a little more water.
Food safety advice:
Make sure to cook ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Skillet pies have been a popular comfort food in the United States since the early 20th century.
Flavor profiles:
This Blue Tongue Skillet Pie is savory and hearty, with a slightly tangy tomato sauce and a cheesy crust.
Serving suggestions:
Serve hot and enjoy as a main dish for dinner.
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