Vegetable Pie in Beef Shell
|750 g||extra lean ground beef||1 1/2 lb|
|175 ml||oatmeal, uncooked||3/4 cup|
|250 ml||tomato juice||1 cup|
|1||onion, finely chopped||1|
|1||egg, slightly beaten||1|
|4||drops tabasco sauce||4|
|10 ml||salt||2 tsp|
|50 ml||butter or margarine||1/4 cup|
|125 ml||cheddar cheese, grated||1/2 cup|
|50 ml||flour||1/4 cup|
|50 ml||parsley, minced||1/4 cup|
|500 ml||potatoes, cooked & diced||2 cup|
|250 ml||peas, cooked||1 cup|
|125 ml||carrots, diced & cooked||1/2 cup|
|125 ml||celery, sliced||1/2 cup|
|6||tiny onions, cooked||6|
|In a large bowl; mix beef, oatmeal, tomato juice, onion, egg, tabasco sauce and salt. Press over bottom and sides of a 9 inch (23 cm) pie plate. Bake in preheated 350 F (180 C) oven for about 15 minutes or until almost firm.
In another large bowl; blend butter, cheese, flour and parsley. Combine with hot mixed cooked potatoes, peas, diced carrots, celery and onions.
Remove shell from oven and drain off fat, if any. Fill with the vegetable mixture.
Return to oven and bake until hot in centre, about 15 minutes.