Sunday, January 11, 2009

Recipes - Hamburger Pie

So, do you like mashed potatoes? Me too...

The recipe above (unbaked and ready for the freezer) has been around in one fashion or another forever. It falls into the comfort food category as well as being very simple to make. Aly likes it well enough that we've added it to our make ahead and freeze list.
Granted, this is not a "gourmet" meal by any stretch of the imagination. Then again, every dinner out is not at a 5 Star restaurant :)

My hope is to post a new recipe each Friday beginning next week...



  • 4 medium to large potatoes
  • 1 to 1 1/2 pound ground beef
  • 1 onion, chopped
  • 2 (10.75 ounce) cans condensed tomato soup
  • 1 (15 ounce) can green beans (whole, garden cut, french cut), drained
  • 1 to 1 1/2 cup shredded Cheddar cheese


  1. Preheat oven to 350 degrees F.
  2. Quarter potatoes (we do not peel), boil until tender. Drain and mash (using your recipe or ours). Set aside.
  3. Using a large skillet, cook ground beef and onion until beef is brown. Drain.
  4. Add tomato soups and green beans to beef mixture. Stir well.
  5. Ring mashed potatoes around a 9x13 baking dish.
  6. Pour meat mixture into center of baking dish.
  7. Sprinkle potatoes with shredded cheese.
  8. Bake in preheated oven 30 minutes, cheese will turn golden to lightly brown.
  9. Allow to rest for 5 to 10 minutes before serving.
Prep time is relatively short, about 20 minutes.

Boil the potatoes until tender.

While browning the ground beef and onions.

Drain and prepare the mashed potatoes. We add 4 ounces of cream cheese, 2 tablespoons butter and approximately 1/2 cup of milk (sour cream in the place of cream cheese works well too). Since the potatoes will be baking, we make them a tad bit on the wet or barely soupy side.

Lightly grease a 9x13 baking dish.

Ring the baking dish with the mashed potatoes.

Remove from heat and drain grease from beef and onions. Stir in the green beans and tomato soups to the beef and onions. Mix well.

Spoon the beef mixture into the middle of the baking dish.

Sprinkle the cheddar cheese on top of the mashed potatoes.

Bake for 30 minutes or until the cheese is bubbly and lightly brown...
NOTE* As with any recipe, this one lends itself to adding mushrooms, peppers, garlic, etc...


Heather J. said...

This recipe (minus the cheese) is one of my mother-in-laws staples - it is my husband's favorite - we make it all the time. It's great!

Isabella's Mommy and Daddy said...

I will have to try that ..
Have a great Sunday..

Elyssium Earth said...

Lovin' the pie and will try. Gotta say tho, there are 5 Aussies on here right now, sans me! speak up people!!! It's lovely to see our (somewhat English) flag!

K said...

I LOVE this. The only thing I do differently is spread the potatoes on top of the meat/sauce part and then sprinkle with cheese. This definitely freezes well.

A friends of mine gave me a great pointer about freezing. Once the dish is frozen solid, turn it on the side, like a book, so that you can get more into the freezer.

Vivian M said...

We cook it like "K" does and here it's called "Shepard's Pie". Looks yummy!

OziMum said...


You put cream cheese in your potatoes? YUM!!!

Dawn said...

My mouth is watering! This is a fabulous recipe that I'm DEFINITELY going to try!