Herbed Hamburger Pie With a Cornbread Crust

“An easy-to-make supper--the thyme and garlic make it quite flavorful. For crust you just spread corn bread mix over the top. UPDATE: When I first posted this recipe, I listed the amount of flour as 1/4 cup. However, that is only necessary if the hamburger you're using has a very fatty content. Nowadays, I use fairly lean hamburger (90%), which doesn't yield as much juice, so I've cut the amount of flour in half to just 2 Tbsp. I think the 4 Tbsp (1/4 cup) works best with 75% or less lean ground beef. So adjust the amount of flour you use to reflect the fattiness of the beef.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the meat in a pan coated with cooking spray.
  2. Blend the flour into the meat juices.
  3. Add the potato through salt.
  4. Cover, bring to a boil, lower heat and simmer 5 minutes.
  5. Remove from heat and add the thyme through garlic powder.
  6. Place in a 2 quart casserole.
  7. Prepare the corn muffin batter according to package directions for cornbread and spread over the meat mixture.
  8. Bake 40 minutes, uncovered, at 375°F.

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