I uploaded this recipe to Tasty Kitchen yesterday. I don’t have a step-by-step for you this time, but it’s a really simple recipe so I bet you don’t need it.
This recipe has been in our family for quite some time. I always thought it was one of my Grandma’s recipes, but I checked through my scanned copies of her recipes and didn’t find it. I found another recipe for cheeseburger pie, but not this one.
In any case, it’s one my immediate family made when I was growing up (before my mom developed her tomato allergy) and it’s one of my favorites. It meets my 3 criteria for a good weeknight meal: fast, easy, and tasty.
The original recipe calls for a biscuit baking mix. I’ve used that often, but I don’t have any on hand so I mixed up a quick biscuit dough from scratch for the shell. It honestly took almost no extra time to do, and this way I know exactly what is in it. But if you’d like to go the easier route, use 1 cup of biscuit baking mix for the shell, plus 2 tablespoons to mix in with the meat as a little bit of a binding agent.
This dish has old school charm and I love its simplicity. The tomatoes retain a lot of their freshness since it only bakes for half an hour, and they compliment the savory beef, onion, and Worcestershire sauce filling.