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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My mom used to make something like this for my sister and me when we were kids. She didn't remember it, and it wasn't in her recipe collection I inherited, so I constructed this recipe to try to duplicate a comfort food from my youth. It doesn't quite duplicate fond memories, but it's getting close. Ingredients:
nonstick cooking spray |
2 cups bisquick baking mix |
1/2 teaspoon salt |
1/2 cup cold water (plus maybe 1-2 tbsp more, if the dough won't come together while kneading) |
1 lb lean ground beef or 1 lb extra lean ground beef |
1 cup chopped onion |
1/2 teaspoon salt |
1/4 teaspoon dried oregano, lightly crushed (you can leave this out if it makes the dish taste a little too italian) (optional) |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon garlic granules |
1/2 teaspoon onion powder |
1 pinch cayenne pepper, to taste |
1/4 cup chopped seeded green bell peppers or 1/4 cup red bell pepper |
1/2 cup fine dry breadcrumb |
1/2 cup tomato sauce |
1/2 cup white wine or 1/2 cup beer or 1/2 cup broth or 1/2 cup water, something wet |
3 eggs, beaten |
1/4 cup milk or 1/4 cup heavy cream |
1/2 teaspoon salt |
1/2 teaspoon dry mustard, more to taste |
1 tablespoon yellow mustard or 1 tablespoon dijon mustard, if desired |
1/2 teaspoon fresh ground black pepper |
1 dash cayenne pepper |
4 tablespoons bisquick baking mix |
1/2 cup thinly sliced onion, more to taste |
1 cup small curd cottage cheese |
2 cups shredded cheddar cheese (about 8 oz) |
Directions:
1. Heat oven to 375 degrees F and coat a 10 glass deep pie plate with nonstick spray.
2. Mix baking mix with salt and water until a soft dough forms, and beat vigorously about 20 strokes.
3. Gently smooth dough into ball on a well floured board.
4. Knead 5 times, and roll about 2 larger than the inverted pie plate, Ease into pie plate, press into bottom, flute edge, and bake for 8-10 minutes or until lightly browned, and set aside.
5. Crumble ground beef into a medium frying pan.
6. Add chopped onions, salt, pepper, granulated garlic, onion powder, and cayenne pepper, and cook until meat is browned and onion is soft, continuing to break up meat as it cooks.
7. Drain grease if necessary, and return to pan.
8. Add bell pepper, bread crumbs, tomato sauce, and wine, stir to combine, and continue cooking, stirring regularly, until liquid has been absorbed.
9. Adjust seasonings to taste.
10. Spread meat mixture in bottom of crust.
11. In a medium bowl, combine eggs, milk or cream, salt, dry and yellow mustard, black and cayenne pepper, 4 Tbsp Bisquick, sliced onion, cottage cheese and cheddar cheese.
12. Stir to combine; allow to set for 5-10 minutes for flavors to meld, and spread over meat mixture in pie crust.
13. making sure meat mixture is completely covered, and the egg mixture seals against the crust on all sides If desired, cover exposed crust with strips of foil to prevent over-browning.
14. Bake until the egg filling is set and lightly browned and crust is golden brown, about 30 minutes.
15. If mixture is still wet and runny, reduce heat to 275-300 degrees F, and allow to bake for another 5-10 minutes.
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