Popular with our Better Homes & Gardens readers since the 1940s, this tried-and-true hamburger recipe idea is perfect for potlucks or a family dinner. If the word "pie" conjures up intimidating thoughts of preparing a homemade crust, there's no need to worry because no crust is needed to make this pie. In fact, if you love shepherd's pie, you'll recognize a lot of the same ingredients in this crustless savory pie. It's a one-dish meal that you can easily create to satisfy most palates and it's a delectable popular main dish choice for both lunch and dinner.
Old-Fashioned Hamburger Pie Ingredients
You'll need just a few ingredients to make this hamburger pie recipe.
- Mashed Potatoes: You can use leftover mashed potatoes for this ground beef recipe but its just as easy to pick up a package of premade refrigerated mashed potatoes.
- Ground Beef: Our Test Kitchen recommends using lean ground beef in this recipe.
- Veggies: We're adding chopped onions and frozen green beans to this hamburger shepherd's pie recipe.
- Tomato Soup: Don't add any liquid to the can of condensed tomato soup in this recipe.
- Cheese: Shredded cheddar cheese makes the perfect melty topping for this recipe.
How to Make Hamburger Pie
To make this hamburger pie recipe, all you need is a few ingredients that are probably already in your pantry. Ground beef, green beans, and tomato soup are combined and topped with mashed potatoes and shredded cheese before going in the oven. You get to choose how you want to make the mashed potatoes—you can buy refrigerated mashed potatoes, prepare instant mashed potatoes, or mash fresh potatoes. Then watch it cook until the mixture is bubbly and the cheese begins to brown.
Ingredients
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Mashed Potatoes* or one 24-ounce package refrigerated mashed potatoes
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1 ¼ pounds lean ground beef
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½ cup chopped onion (1 medium)
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¼ teaspoon salt
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Dash black pepper
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2 ½ cups fresh or frozen cut green beans, thawed
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1 10.75 ounce can condensed tomato soup
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½ cup Cheddar cheese, shredded
Directions
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Prepare mashed potatoes; set aside.
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In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper.
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Stir in fresh or thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.
Test Kitchen Tip: Get your hot casserole road-ready by covering the baking dish tightly with foil or a lid. Fold a thick layer of newspapers or heavy towels around the asserole or place it in an insulated casserole carrier.
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Spoon mashed potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip).
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Sprinkle cheese over the potatoes.
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Bake, uncovered, in a 350-degree F oven for 30 to 35, adding cheese the last 10 minutes, or until mixture is bubbly and cheese begins to brown. Makes 6 servings.
Three Options for Mashed Potatoes:
1. Use four servings of refrigerated mashed potatoes.
2. Prepare 4 servings of instant mashed potatoes according to package directions, except reserve the milk. Add egg and season to taste with salt and pepper. Add enough reserved milk so potatoes are stiff enough to hold their shape.
3. Make mashed potatoes using 5 medium potatoes.
Nutrition Facts (per serving)
| 376 | Calories |
| 16g | Fat |
| 34g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 376 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 8g | 40% |
| Cholesterol 80mg | 27% |
| Sodium 796mg | 35% |
| Total Carbohydrate 34g | 12% |
| Total Sugars 9g | |
| Protein 23g | 46% |
| Vitamin C 25.4mg | 28% |
| Calcium 101mg | 8% |
| Iron 3.2mg | 18% |
| Potassium 694mg | 15% |
| Folate, total 28.2mcg | |
| Vitamin B-12 1.2mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
