Herbed Hamburger Pie With a Cornbread Crust |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easy-to-make supper-the thyme and garlic make it quite flavorful. For crust you just spread corn bread mix over the top. However, that is only necessary if the hamburger you're using has a very fatty content. Nowadays, I use fairly lean hamburger (90%), which doesn't yield as much juice, so I've cut the amount of flour in half to just 2 Tbsp. I think the 4 Tbsp (1/4 cup) works best with 75% or less lean ground beef. So adjust the amount of flour you use to reflect the fattiness of the beef. Ingredients:
1 1/2 lbs ground beef |
cooking spray |
2 tablespoons flour |
1 medium potato, chopped |
1 cup sliced carrot |
1 cup onion, sliced and separated into rings |
1/2 cup diced celery |
1 cup beef bouillon |
1 teaspoon salt (optional) |
1 teaspoon fresh thyme leaves, chopped or 1/2 teaspoon dried thyme leaves |
1/2 teaspoon black pepper |
1/4 teaspoon garlic powder or 1/4 teaspoon instant minced garlic |
1 (12 ounce) package corn muffin mix |
Directions:
1. Brown the meat in a pan coated with cooking spray.
2. Blend the flour into the meat juices.
3. Add the potato through salt.
4. Cover, bring to a boil, lower heat and simmer 5 minutes.
5. Remove from heat and add the thyme through garlic powder.
6. Place in a 2 quart casserole.
7. Prepare the corn muffin batter according to package directions for cornbread and spread over the meat mixture.
8. Bake 40 minutes, uncovered, at 375°F.
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