Beef and Broccoli Pie

    My wonderful Mother-In-Law gave me a huge recipe book for Christmas a couple of years ago. I am slowly working my way through it because it is filled with recipes from some of the best cooks I know. We tried this one out last week and really liked it! It was easy to double the recipe and have one to freeze. Hope you like it as well!

Beef and Broccoli Pie


1 lb. ground beef
1/4 c chopped onion
2 T. flour
3/4 tsp. salt
1/4 tsp. garlic salt
1 1/4 c. milk
3 oz. soft cream cheese
1 beaten egg
10 oz. cooked chopped broccoli florets, drained
pastry for 2-9″ pies
4 oz. Monterey Jack Cheese


    Brown beef and onion. Drain fat. Stir in flour, salt, garlic salt. Add milk and cream cheese. Cook until smooth and bubbly. Add a small amt of mixture to the egg to temper. Return egg mixture to skillet. Cook until thick (1-2 min). Stir in cooked broccoli. Line pie plate with half of pastry. Pour mixture inside, top with cheese. Cover with other pastry and seal edges. Perforate top and brush with milk. Bake at 350 for 40-45 minutes. Let stand 10 min before serving.

Source: Anne Judd

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