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Monday, September 23, 2013

Childhood Autumnal Comforts


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 onion 
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.

Method

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!

19 comments:

  1. You can bet I'll be showing this recipe to Mrs. Chatterbox. Yummm!!!

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  2. Since I don't eat meat, I guess I won't be making this one. But it sure does look good for carnivores! :-)

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    1. I would think you could substitute quorn for the meat...

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  3. It sure looks good -- and just like something our moms used to make. My mother's specialty was meatloaf with onions, green peppers, celery and tomato sauce. It's a lovely memory -- and that hamburger pie looks great, too, even unbaked!

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    1. That meatloaf recipe sounds remarkably similar!

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  4. Mmmm, that looks and sounds good. I'm always glad of new recipes for mince. :-)

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    1. Thinking of you today, Perpetua! Hope all went well...

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    2. Thanks, Broad. Unfortunately, if you read my latest post you'll see I had to postpone it.

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  5. It looks delicious - I'm going to give it a try

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  6. It is possible to make absolutely marvellous meals with mince. I often do; varying the ingredients also makes all the difference: you can have spicy meatballs, herby meatloaves and tomatoey sauces. All delicious.

    I also use different meats, from chicken to lamb to pork and beef.

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    1. Oooh, Friko, I'd like to hear all about them! (hint, hint!)

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  7. Will file the recipe away for future reference. Looks delish!

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  8. Dear Broad, as a vegetarian of 33 years, I won't be using your recipe, but I'm sure that for those who eat meat, it's a good one for fall.

    By the way, I just left a comment on your posting about the veil worn by women of the Muslim tradition. Peace.

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    1. Thanks, Dee. I appreciate you insight into the wearing of the veil...

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  9. I think your mom is right that celery does make an ordinary meal special. I don't like hamburger but i often add it to other things, to buck them up.

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    1. Yes, celery is one of those magical ingredients that are often not appreciated...

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Receiving comments is a joy and I thank you all for taking the trouble and showing your interest. Makes me feel all gooey and stuff!