Broccoli and Seafood or Meat Pie
Ingredients
8
servings
- 1 deep dish pie shell
- 3 ounces grated Mozzarella cheese
- 3 ounces sliced Mozzarella cheese
- 1 lb ground beef chuck or turkey OR shrimp and/or crab meat
- 1 (4 oz) can of mushrooms
- 4 ounces soft cream cheese
- 1 bunch fresh broccoli
- 1 (10 oz) can cream of mushroom soup
- 1/2 cup celery, finely chopped
- 1 onion, chopped fine
- 1 small scallion (optional)
- Black pepper to taste
- Tabasco to taste
- 1 tbsp cooking oil
Step-by-Step Instructions
- Following package directions on the pie crust, bake the crust until brown, about 10-15 minutes. Set aside to cool slightly.
- Cut the broccoli into large bite size pieces and boil until just tender, about 5-7 minutes. Drain well and set aside.
- In a medium skillet, add the oil and brown the meat over medium-high heat, about 5-7 minutes. Remove meat and set aside. Add the mushrooms, onion and celery to the same skillet and sauté until the onion is translucent, about 5 minutes, then add meat back in.
- Add the shredded cheese, cream cheese, cream of mushroom soup, and seasonings. Stir and cook over medium heat until blended, about 3-4 minutes. Remember the soup will be salty enough so no added salt is needed in this dish.
- Mix in the broccoli slowly being careful not to break up the pieces.
- Pour into the pie shell and top with the cheese slices. Bake in a preheated 350 degree oven 35 to 45 minutes until bubbly and cheese is melted. Let stand 5-10 minutes before cutting.
Tips and Techniques
Don’t overcook the broccoli in the initial boiling step - it should be just tender since it will cook more in the oven. Drain the broccoli very well to prevent a watery pie filling.
Ingredient Substitutions
- ground beef chuck: ground turkey or chicken
- shrimp and/or crab meat: ground beef or turkey
- fresh broccoli: frozen broccoli florets
- cream of mushroom soup: cream of chicken or cream of celery soup
Equipment Needed
- Deep dish pie pan
- Medium skillet
- Large pot for boiling broccoli
