Beef and Eggplant Pie

"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!"
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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