Beef and Eggplant Pie

Made This Recipe? Add Your Photo

Total Time
1hr 30mins
Prep
15 mins
Cook
1 hr 15 mins

My 100th recipe! Found this in an old book, *McCall's Casserole Cookbook.* I've yet to make it (I don't usually post first, but this is an auspicious occasion), but certainly will do soon!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
  2. Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
  3. In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
  4. Preheat oven to 375°F.
  5. Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender – about 5 minutes.
  6. Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
  7. Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.