Ohio Meat Pie
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Vegetable Oil2 cloves
Garlic (chopped)910 g
Ground Beef340 g
Carrot (chopped)450 g
Zucchini (diced)1 cup
Raisin1.5 tsps
Salt1 tsp
Ground Black Pepper1.5 cups
Whole Kernel Corn1.75 cups
Baked Beans6 tbsps
Butter3 cup
All-Purpose Flour3.75 cups
Milk1 cup
Grated Cheddar CheeseDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Heat the oil in a large pot or Dutch oven over medium-high heat
3
Add the onions and garlic; cook and stir until tender
4
Crumble in the ground beef, and cook until evenly browned
5
Drain off grease, and reduce the heat to medium-low
6
Add the carrots, bell pepper, zucchini, and raisins, and season with salt and pepper
7
Simmer, stirring occasionally, until tender, about 10 minutes
8
Stir in the beans and corn, remove from the heat, and pour into a casserole dish
9
Set aside
10
Melt the butter in a saucepan over medium heat
11
Whisk in the flour using a fork until smooth
12
Cook for a few minutes, then gradually whisk in the milk and egg yolks so that no lumps form
13
Bring to a gentle simmer, then stir in the cheese, and remove from the heat
14
Pour over the meat and vegetables in the casserole dish
15
Bake for 25 minutes in the preheated oven, until the sauce is thick and bubbly, and everything is heated through