Beef N Eggplant Pie Food

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BEEF AND EGGPLANT PIE



Beef and Eggplant Pie image

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!

Provided by lecole54

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 269.9, Fat 21.5, SaturatedFat 11.2, Cholesterol 69.7, Sodium 736.3, Carbohydrate 9, Fiber 4, Sugar 4.5, Protein 11.6

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