Cheddar, Beef and Zucchini Pie

Name: Cheddar, Beef and Zucchini Pie
Prep time: 40 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

1 Ratings

0 Reviews

Prep 40 min
Total 1 hr 35 min
Ingredients 13
Servings 6

Looking for a tasty baked dinner made using refrigerated Pillsbury™ Pie Crust and vegetables? Then check out this great beef pie—a hearty meal.

By Pillsbury Kitchens

Updated April 29, 2021

Make With

Pillsbury Pie Crust

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 470

Calories from Fat: 280

Total Fat: 31g; 48%

Saturated Fat: 15g; 77%

Trans Fat: 1g

Cholesterol: 190mg; 63%

Sodium: 690mg; 29%

Potassium: 390mg; 11%

Total Carbohydrate: 23g; 8%

Dietary Fiber: 1g; 5%

Sugars: 4g

Protein: 23g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 15%; 15%

Calcium: 25%; 25%

Iron: 10%; 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;