Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14.5 oz.)
- 1 can tomato sauce (8 oz.)
- 2 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 pie crust, unbaked
Special equipment needed:
- 9-inch pie dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium-high heat until browned. Drain excess fat.
3. Add onion, garlic, green and red bell peppers to the skillet. Cook until vegetables are tender.
4. Stir in diced tomatoes, tomato sauce, paprika, oregano, basil, salt, and black pepper. Simmer for 10 minutes.
5. Remove from heat and stir in sour cream.
6. Pour mixture into the unbaked pie crust.
7. Sprinkle grated Parmesan cheese on top.
8. Bake for 35-40 minutes or until the crust is golden brown.
9. Let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 325
Fat: 21g
Carbohydrates: 16g
Protein: 19g
Sodium: 670mg
Sugar: 5g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Green and red bell peppers can be substituted with any color bell pepper or poblano pepper.
- Sour cream can be substituted with Greek yogurt or heavy cream.
- Parmesan cheese can be substituted with any grated cheese such as cheddar or mozzarella.
Variations:
- Add chopped mushrooms to the vegetable mixture for extra flavor.
- Use a homemade pie crust instead of a store-bought one.
- Add a layer of sliced potatoes or sweet potatoes to the bottom of the pie crust before adding the beef mixture.
- Top the pie with a layer of mashed potatoes instead of Parmesan cheese.
Tips and tricks:
- Make sure to drain excess fat from the ground beef before adding vegetables.
- Use a deep-dish pie dish to prevent overflow.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
- Serve with a dollop of sour cream on top.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place pie on a baking sheet and cover with foil.
- Bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pie on a platter with a side salad or roasted vegetables.
- Cut the pie into wedges and arrange on a serving plate.
- Garnish with chopped fresh herbs such as parsley or basil.
Garnishes:
- Chopped fresh herbs such as parsley or basil.
- A dollop of sour cream or Greek yogurt.
- Shredded cheese such as cheddar or mozzarella.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil.
- If the pie is too watery, simmer the beef mixture for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
- Słupski Chłopczyk Pie is a traditional Polish dish that originated in the town of Słupsk in northern Poland.
Flavor profiles:
- Savory, slightly spicy, and creamy.
Serving suggestions:
- Serve hot or warm as a main dish for lunch or dinner.
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Region: Polish