Last week the weather had turned brisk and crisp -- just perfect for Mom's Hamburger Pie! My mother collected as many recipes as she could to make 'hamburger' meat more interesting. This one came from St. Johnsbury, Vermont in 1952 -- or there-about. It's great because it can be made with some convenient convenience -- or not. Oh and it's very tasty, too! At least it's always been a hit whenever I've made it and all three of my sons have asked me for the recipe and make it themselves!
My mother has always said that the 'secret' ingredient giving it an extra special 'oomph' is the celery -- so don't be tempted to leave it out! You will need the following:
Pastry for a two crust pie -- home made or store bought
1-1 1//2 pounds of hamburger meat (mince) (428-500 g)
1 green pepper
1-2 stalks of celery
1 tin condensed tomato soup and a bit more or use pasata or red lasagne sauce. Don't use cream of tomato soup.
Line a 9 or 10 inch pie plate with the pastry
chop to your liking the onion, green pepper and celery. I like mine finely chopped. Sauté in a little oil until soft and the kitchen smells wonderful! Add the mince (hamburger meat) and brown mixing everything together. When the meat is brown add the condensed soup and if needed some additional tomato sauce or pasata. Cook for 20-30 minutes, stirring occasionally. By the time you finish it should look like this:
Dump the cooked mixture into the prepared pie plate, roll out a lid with the second piece of pastry and bake for 40-50 minutes at 400F (200C): It's always a good idea to cover the pastry edge with tinfoil to avoid over-browning...
Silly me! I forgot to photograph the final result!