Hamburger Pie With Onion Biscuit Topper

From Better Homes & Gardens Best Buffets Cookbook, Meredith Press, 1963, pg. 26. My husband brought home a couple of bags of cookbooks from the library book sale... I made this one and thought it was pretty tasty! Very similar to the hamburger, green bean, tomato soup with mashed potatoes recipes.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 pie

Ingredients

• HAMBURGER PIE

• 1  medium onion, chopped
• 1  lb ground beef
• 3⁄4 teaspoon salt
• 1  dash pepper
• 1 (16 ounce) can  cut green beans, drained (I used a 14.5 ounce can)
• 1 (14 1/2ounce) can  condensed tomato soup

• ONION BISCUIT TOPPER

• 3⁄4 cup onion, finely chopped
• 2  tablespoons  fat (I used butter)
• 1 1⁄2 cups  sifted all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon celery seed
• 1⁄4 cup shortening
• 1  slightly beaten egg
• 1⁄3 cup milk

Directions

1. For Hamburger Pie: Cook onion in small amount of hot fat till tender but not brown. Add meat and seasonings; brown lightly. Add drained beans and soup; pour into a greased 1 1/2-quart casserole. Place in 350* oven while you prepare the onion biscuit topper.
2. Onion Biscuit Topper: Cook onion in hot fat till tender, but not brown. Sift together flour, baking powder, and salt; stir in celery seed. Cut in shortening until mixture resembles coarse crumbs. Stir in cooked onion.
3. Combine egg and milk; add all at once and stir till dough follows fork around bowl. Turn out on lightly floured surface and knead gently 1/2 minute. Roll 1/2 inch thick and cut with doughnut cutter. Place circles of "doughnuts" on BOILING HOT meat-vegetable mixture; center with a few doughnut "holes"; bake in very hot oven (450*) 10 to 15 minutes or till biscuits are done. (Bake remaining biscuits on an ungreased baking sheet).