Hamburger Pie With Onion Biscuit Topper

“From Better Homes & Gardens Best Buffets Cookbook, Meredith Press, 1963, pg. 26. My husband brought home a couple of bags of cookbooks from the library book sale... I made this one and thought it was pretty tasty! Very similar to the hamburger, green bean, tomato soup with mashed potatoes recipes.”
READY IN:
45mins
SERVES:
4
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. For Hamburger Pie: Cook onion in small amount of hot fat till tender but not brown. Add meat and seasonings; brown lightly. Add drained beans and soup; pour into a greased 1 1/2-quart casserole. Place in 350* oven while you prepare the onion biscuit topper.
  2. Onion Biscuit Topper: Cook onion in hot fat till tender, but not brown. Sift together flour, baking powder, and salt; stir in celery seed. Cut in shortening until mixture resembles coarse crumbs. Stir in cooked onion.
  3. Combine egg and milk; add all at once and stir till dough follows fork around bowl. Turn out on lightly floured surface and knead gently 1/2 minute. Roll 1/2 inch thick and cut with doughnut cutter. Place circles of "doughnuts" on BOILING HOT meat-vegetable mixture; center with a few doughnut "holes"; bake in very hot oven (450*) 10 to 15 minutes or till biscuits are done. (Bake remaining biscuits on an ungreased baking sheet).

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