Hash Brown Beef Pie Recipe
Convenient frozen hash browns and shredded cheddar cheese top this hearty mixture of vegetables and ground beef. "It has just the right combination of spices," reports Mina Dyck of Boissevain, Manitoba. "Because I'm cooking for one, I like that the leftovers reheat well in the microwave."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 egg
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon chili powder
- topping:
- 1 medium onion chopped
- 1 can (14-1/2 ounces) diced tomatoes drained
- 1-1/2 cups frozen mixed vegetables
- 3 cups frozen shredded hash brown potatoes thawed and drained
- 1 cup (8 ounces) shredded cheddar cheese
- Carbohydrate 0.438222094112375 g
- Cholesterol 51.4071352666667 mg
- Fat 11.3980077302077 g
- Fiber 0.174807032384711 g
- Protein 14.1383719024258 g
- Saturated Fat 4.44659204900487 g
- Serving Size 1 1 -8 serving (77g)
- Sodium 52.2250473452591 mg
- Sugar 0.263415061727663 g
- Trans Fat 1.63279206088053 g
- Calories 165 calories
Directions In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables. Pour into a greased 9-in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered, at 400degrees for 30 minutes. Yield: 6-8 servings. Originally published as Hash Brown Beef Pie in Quick Cooking May/June 1998, p42 Nutritional Facts 1 serving (1 slice) equals 233 calories, 12 g fat (6 g saturated fat), 79 mg cholesterol, 389 mg sodium, 15 g carbohydrate, 3 g fiber, 18 g protein. Print Add to Recipe Box Email a Friend
