Recipe: Beef and Broccoli Pie (Better Homes and Gardens, 1980's)

BEEF AND BROCCOLI PIE

Plain Pastry for double-crust pie (I use Pillsbury All Ready pie crust)
1 pound ground beef
1/4 cup chopped onion
2 tablespoons all purpose flour
3/4 teaspoons salt
1/4 teaspoon garlic salt
1 1/4 cups milk
1 (3 ounce) package cream cheese, softened
1 egg, beaten
1 (10 ounce) package frozen broccoli, chopped, cooked and well drained
4 ounces sliced Swiss cheese
Milk

Line a 9-inch pie plate with pastry. Trim pastry even with the rim of pie plate.

In skillet, cook the ground beef and onion till meat is browned and onion is tender; drain off fat. Stir in flour, salt, and garlic salt. Add 1 1/4 cups milk and cream cheese. Cook, stirring constantly, till smooth and bubbly.

Stir about 1 cup of the hot mixture into beaten egg; return to remaining hot mixture in skillet. Cook and stir over medium heat for 1 to 2 minutes more. DO NOT BOIL. Stir in cooked and drained broccoli.

Spoon the hot meat mixture into pastry-lined pie-plate. Arrange cheese slices on top of meat mixture. Place second pastry atop filling. Seal and flute edges. Brush pastry with a little additional milk. To prevent over browning, cover edge of crust with foil.

Bake in 350 degree F oven for 20 minutes. Remove the foil and bake an additional 20-25 minutes or till crust is golden brown. Let stand 10 minutes before serving.

Makes 6 servings
Source: Better Homes and Gardens, Hamburger and Ground Beef Cookbook, 1980