More experimenting in the kitchen! Cheesy Meat and Veggie Pie with a hash brown crust. I wanted to make my normal pie crust but the store is out of the ingredients I need to make a Celiac’s friendly dough.
- Crust:
- 2 bags frozen Hash Browns; drained
- ½ cup Butter; melted
- 1 cup Parmesan Cheese
- 2 large Eggs; whisked
- Salt and Pepper to taste
- Cheese Filling:
- 3 cups Ricotta
- 2 large Eggs
- 1 ½ cups Parmesan Cheese
- ½ cup Mozzarella
- 1/4 teaspoon each Basil and Rosemary
- ½ teaspoon Garlic Powder
- Salt and Pepper to taste
- Filling:
- 2 ½ lbs Ground Beef
- 1 large Onion; chopped
- 1 large Bell Pepper; cored and chopped
- 2 cups Mushrooms; sliced
- 1 cup Tomatoes; cored and sliced
- 1 cup Zucchini; cored and sliced
- 3 cloves Garlic; finely minced
- ¼ teaspoon each:
- Garlic Powder
- Smoked Paprika
- Red Pepper Flakes
- Rosemary
- Salt and Pepper to taste
- ½ cups each Parmesan and Mozzarella
- Preheat oven to 425° F.
- In a large bowl, mix all of the hash brown crust ingredients together until thoroughly combined. Grease a large skillet and spoon in potato mixture, packing firmly against the sides. Place in preheated oven and bake for 20 minutes or until golden brown.
- Meanwhile, mix ricotta cheese ingredients together and chill in fridge until the crust is ready.
- Heat another skillet or dutch oven over medium high heat and add a drizzle of oil or butter. Add beef, onion, bell pepper, tomatoes and mushrooms; sautéing until beef is cooked through. Drain excess fat then add garlic, herbs and spices. Continue to cook until fragrant; about 2 minutes.
- Once the crust is done, remove it from the oven and add ricotta mixture, followed by the beef mixture then top it with cheese.
- Reduce oven temp to 325°F and gently slide in skillet. Bake for 35-40 minutes or until cheese is melted and bubbling.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 