Beef And Eggplant Pie Recipe

Name: Beef And Eggplant Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pastry for single-crust pie; 1 small eggplant (about 1 pound); 6 tablespoons butter; 1/2 cup onion, finely chopped; 1 garlic clove, crushed; 3/4 lb ground chuck; 1 tablespoon parsley, chopped; 1/4 cup celery top, chopped; 1 teaspoon Worcestershire sauce; 1 teaspoon salt; 1 dash pepper; 1 (8 ounce) can tomato sauce

Servings: persons

pastry for single-crust pie
1 small eggplant (about 1 pound)
6 tablespoons butter
1/2 cup onion, finely chopped
1 garlic clove, crushed
3/4 lb ground chuck
1 tablespoon parsley, chopped
1/4 cup celery top, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 dash pepper
1 (8 ounce) can tomato sauce

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 1/2-inch cubes; measure 2 cups.
3
In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
4
Preheat oven to 375u00b0F.
5
Melt rest of butter in medium skillet. In it, saute 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.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: pastry for single-crust pie, 1 small eggplant (about 1 pound), 6 tablespoons butter, 1/2 cup onion, finely chopped, and more.

Yes, Beef And Eggplant Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beef And Eggplant Pie

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