 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Ingredients:
1 pound ground beef |
1/2 small onion, chopped |
3 cloves garlic, minced |
1 cup mushrooms, chopped |
1 10-oz. box frozen chopped spinach, thawed, squeezed dry |
1 tablespoon worcestershire sauce |
1 tablespoon dijon mustard |
1/3 cup grated parmesan |
salt and pepper |
3 large eggs, beaten |
3 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1 1/3 cups milk |
1/2 cup grated parmesan |
salt |
2 large egg yolks |
1 unbaked 9-inch deep-dish pastry pie shell |
Directions:
1. Preheat oven to 400°F. Make filling: In a skillet over medium-high heat, sauté beef, onion, garlic and mushrooms until beef is no longer pink, 7 minutes. Transfer mixture to a bowl. Stir in spinach, Worcestershire, mustard and cheese. Season with salt and pepper. Set aside.
2. Make topping: Melt butter in a pan over medium heat. Sprinkle in flour and cook, stirring, until pale golden, about 2 minutes. Whisk in milk; bring to a boil, whisking. Cook and whisk until thick and smooth, about 2 minutes. Whisk in Parmesan; season with salt.
3. Lightly beat yolks in a bowl. Slowly whisk in half of sauce. Pour into pan, whisking. Whisk over medium-low heat until thick, about 2 minutes. Transfer to a bowl.
4. Line a baking sheet with foil; place shell in center. Stir 3 eggs into meat mixture; spread in shell. Spread topping over mixture. Bake until top is puffed and brown, about 35 minutes. Let rest 10 minutes.
|
|