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.

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  • 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.

Tips

Expert Tips

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

Nutritional information

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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.
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