|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 5g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for beef cottage cheese pie is definitely a favorite comfort food. It may sound unusual to you, with the cottage cheese topping, but try this recipe, it's really delicious. We love any type of meat pie, but especially those made with ground beef.
The savory beef filling is flavored with onion, garlic, ketchup, and mustard. It is put into a flaky pie crust, then topped with a mixture of eggs and cottage cheese. The egg mixture puffs up slightly when the pie bakes, forming a quiche-like topping on the rich beef mixture. The pie slices beautifully after it sits for a few minutes out of the oven. Kids especially love this recipe.
We have fiddled with the recipe over the years, adding more mustard (natch) and marjoram, which we think is the perfect herb to complement beef. You could add more herbs if you'd like, but try it this way once first.
Serve this hearty pie with a green salad tossed with avocado and sliced mushrooms, and a fresh fruit salad. Some brownies for dessert would be the perfect finishing touch.
1 (9-inch) pie crust, unbaked
1 medium onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1/3 cup ketchup
3 tablespoons mustard
2 tablespoons flour
1/2 teaspoon marjoram
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs, beaten
1 cup small curd cottage cheese
2 tablespoons grated Parmesan cheese
Preheat oven to 350 F. Line the pie pan with the pie crust and flute edges. Set aside.
Cook the onion, garlic, and ground beef in a heavy skillet over medium heat until the ground beef is thoroughly cooked, stirring to break up meat.
Drain off any excess fat from the meat mixture.
Add the ketchup, mustard, flour, dried marjoram leaves, salt, and pepper to the skillet with the meat mixture and cook and stir for 3 minutes.
Remove the skillet from the heat and let cool for 10 minutes. Turn this meat mixture into the pie crust-lined pan and smooth the top. Don't press down on the mixture; just make sure the top is smooth and even.
In a small bowl, beat eggs and add cottage cheese and Parmesan cheese; mix thoroughly.
Pour this mixture over meat in the pie pan.
Bake the pie at 350 F for 30 to 40 minutes, or until filling is set, the crust is golden, and topping is set and starting to brown in spots.
Let the pie cool for 5 minutes, then cut into wedges to serve.