The Family Cookbook: Hamburger Pie

Time for another recipe from my family's cookbook. Today's recipe was one of my favorite dinners growing up. I am not saying it's perfect, because what is? But it was tasty, filling, easy on the budget, and easy to put together. If you're willing to do some extra work, you can make this without the prepackaged foods. Remember, we have access to things that didn't really exist back in the dark ages of the 1900's. Let's take a look at this recipe favorite, shall we?

In ye olde family tome, this recipe is credited to my Grandma. I have always associated it with my mom. I'll add the things I remember being in this recipe as we go through. I don't think this one will need much translation. Interesting that nearly 50 years later, we haven't advanced that much, isn't it?

Hamburger Pie

1 pound ground beef. The one thing we aren't told is what fat to lean percentage. Since this is going into a casserole, I would go lean, like 90/10. The first number meaning lean meat percentage. Or if you prefer a fattier grind, plan on draining off the grease after it's cooked. I usually like the fattier 80/20. I would not go for 70/30, unless you want to save all that beautiful rendered fat, otherwise it's wasted.
1/2 onion chopped. I would say this means a medium onion. Any type you like. I'd go with the standard yellow or white. I'd probably add the entire onion as well, but I like onion. If you're trying to budget, half an onion still gives it enough flavor. Chop it into consistent medium to small pieces.
1 can ranch style beans. This is both a brand and style of beans. Originally made with bits of meat from the smokehouse and spices, as far as I understand it. But for this recipe, it's the can on the store shelves, with a distinctive black and yellow label. I would use a 14 ounce can. Do not drain it! You want all of the seasoned liquids in the casserole. I don't know how many people grew up with these. They were a staple in the Southwest where I grew up. I have a special place in my heart for the flavor.
1/4 cup catsup. AKA: ketchup. Your choice of brand. Or make your own. Yeah I have made my own before. Fermented it as well! Maybe I'll do a post on it one day.
1/2 teaspoon oregano. This is dried oregano.
1/4 teaspoon garlic powder
sliced cheese. This can be any cheese you like, but the original was pasteurized process cheese, like Velveeta. Shredded cheese would probably work here as well. But for the plot, use slices. Also not a giant pack like we have today. While I am all for cheese, I am not sure it would fit without spilling all over your nice, clean oven. (It is a clean oven, right?)
1 can biscuits. This wasn't the jumbo cans we have today. Just the normal(?) can of biscuits. Or again you can make them from scratch. I think from scratch tastes better personally.
Not part of the original recipe, but what I remember as a kid. I think my mom added chopped green bell pepper and maybe green chilies. I like adding a chopped green bell pepper to this, one medium.

Directions

Cook ground beef and onions (bell pepper too!) until brown add other ingredients except cheese. Maybe a little bit of a run on instruction there, but brown the ground beef in a skillet with the chopped onion and bell pepper if you're using it. The ground beef needs to be brown, not the onion or bell pepper. Add the beans, ketchup, and spices to the skillet. Stir to combine. Don't add the biscuits to this!

Put biscuits in pie pan mashed out to form crust. Just like it says, make a crust out of the biscuits. Use your fingers not a masher. Mashed out just means you don't have to make it pretty like a normal pie crust.

Put half beef mixture in crust. It is assumed you know to spread it out evenly.

Put sliced cheese over mixture. The mixture in crust, not the skillet.

Add rest of beef mixture. This means on top of the cheese slices.

Bake at 350 degrees until bread is done, about 20 to 25 minutes. Bread meaning the biscuits are cooked through. I will add that the beef mixture should be bubbling as well.

Serves 4 - 6.

The Wrap-up

I remember my mom making this in a big 9x13 casserole. I'm pretty sure that she doubled the recipe.

This makes great leftovers, in my opinion.

It should be reasonably easy to make this while avoiding the questionable ingredients found in a lot of our food. I've seen recipes for homemade ranch style beans. I've even seen cheese makers make process cheese using real ingredients. Don't get me started on how easy it is to make your own biscuits from scratch!

As with everything in life, use your own judgement. I can't tell you what's best for your family, just what I think is best for mine. This recipe is nostalgic for me, and really tasty. It is budget friendly, just as it was back then. We needed those kinds of recipes then as we do now.

I hope this recipe in whatever form it takes, becomes a family favorite for you. Thanks for being here!

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