Cheddar, Beef and Zucchini Pie

Looking for a tasty baked dinner made using Pillsbury® refrigerated pie crusts and vegetables? Then check out this great beef pie - a hearty meal.

(1)
(0)
Save and Share
  • prep time 40 min
  • total time 1 hr 35 min
  • ingredients 13
  • servings 6
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
3/4
lb lean (at least 80%) ground beef
1/2
cup chopped onion (1 medium)
1/2
cup chopped green bell pepper (1/2 medium)
1 1/2
cups sliced zucchini (1 large or 2 small)
1
tablespoon all-purpose flour
1/8
teaspoon pepper
1 1/2
cups shredded Cheddar cheese (6 oz)
2
Italian plum tomatoes, sliced
3
eggs
1
tablespoon Dijon mustard
1
cup half-and-half or milk
1/2
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan. DO NOT PRICK CRUST. Partially bake shell 7 minutes. Remove from oven; immediately press bubbles down with back of spoon. Reduce oven temperature to 350°F.
  • 2 Meanwhile, in 10-inch skillet, cook ground beef, onion and bell pepper over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • 3 Stir in zucchini. Cook over medium heat 2 to 3 minutes, stirring frequently, until zucchini is softened. Remove from heat; stir in flour and pepper.
  • 4 Layer beef mixture, cheese and tomatoes in partially baked shell. In small bowl, beat eggs and mustard until well blended. Beat in half-and-half and salt until smooth. Pour over mixture in shell.
  • 5 Bake at 350°F 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges.
  • 1 Heat oven to 400°F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan. DO NOT PRICK CRUST. Partially bake shell 7 minutes. Remove from oven; immediately press bubbles down with back of spoon. Reduce oven temperature to 350°F.
  • 2 Meanwhile, in 10-inch skillet, cook ground beef, onion and bell pepper over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • 3 Stir in zucchini. Cook over medium heat 2 to 3 minutes, stirring frequently, until zucchini is softened. Remove from heat; stir in flour and pepper.
  • 4 Layer beef mixture, cheese and tomatoes in partially baked shell. In small bowl, beat eggs and mustard until well blended. Beat in half-and-half and salt until smooth. Pour over mixture in shell.
  • 5 Bake at 350°F 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges.

EXPERT TIPS

toggle

Expert Tips

Italian plum tomatoes are small, oval tomatoes with a firm texture and intense flavor; they can be red or yellow.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
15g,
15%
Trans Fat
1g
1%
),
Cholesterol
190mg
190%;
Sodium
690mg
690%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
25%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.