Cheeseburger Pot Pie

Let's talk about complements.

No, not compliments...although I'm sure you're lookin' super cute today.

I said complements.  You know, a thing that completes another thing.  A thing that, when added to the mix, makes another thing perfect.  The English language is totally weird, am I right?

I like to think my husband is my perfect complement in the kitchen and otherwise.  I tend to get a little nutty sometimes.  A little controlling and bossy.  Can you imagine?  I have certain ways of doing things, and don't always pause to consider that there might be other, and equally as efficient, ways of doing things.  My husband likes to point this out to me.  He's good like that.  And he's right.  I don't, in fact, know everything.

He's also right in that taking a few deep breaths, letting things go, and keeping things in perspective is the key to my happiness.  They say there's a lid for every pot.  He's certainly mine, and I'm thankful for him every day.

And the key to his happiness....?

Me:  Sorry, I feel like all I do lately is complain to you.
Husband:  Don't be sorry!  That's not cook, too.

That I do, sweetheart.  That I do.

So, speaking of complements, I'm sorry, but ground beef was meant to be smothered in cheese and suffocated in carbs and then eaten like a pie.  Have you never considered this before?  I mean, the British do it, right?  Don't they eat mincemeat pie and kidney souffle and other such weirdo things on Downton Abbey, with which I'm thoroughly obsessed and cannot believe has ended the way it has?

I'm sorry you have to deal with me.

This recipe is inspired by another meal that made a semi-regular appearance growing up.  One that I never really liked and I have no idea why.  Beef...cheese...crescent rolls...what's not to like?  Looking at the original recipe now, I did find a few ways to healthify it.  A.K.A make this more unlikeable for a child.  Sigh.

The original recipe contained 3 eggs, lots of cheese, no vegetables and two layers (read: packages) of Pillsbury crescent rolls.  This recipe throws some veggies into the equation, and instead of cheeseburger pie with two layers of pie crust, I give you Cheeseburger Pot Pie with cornbread topping.

Easy, healthy, delicious.  Sit back, and wait for the compliments.

Cheeseburger Pie
Inspired by Pillsbury and my childhood
Serves 4-6

1 lb lean ground beef (I used 90/10)
1 1/2 tsp onion powder
12 oz frozen mixed vegetables, thawed, drained
15 oz can no-salt-added, diced tomatoes, drained
1 tsp Worcestorshire sauce
1/2 c no-salt-added marinara sauce
1/2 c low-sodium, fat-free chicken broth
1c low-fat shredded cheddar cheese
1 c Jiffy corn muffin mix
1/2 c non-fat milk
1 egg

Preheat the oven to 375 degrees F.

Place a large skillet over medium-high heat and coat with cooking spray.  Add the beef, onion powder, and salt/pepper.  Break up the beef as it cooks and stir until it is browned and cooked through, about 7 minutes.

Stir in the vegetables, diced tomatoes, Worcestorshire sauce, marinara, and chicken broth until well combined.

Heat until bubbling, and then spoon the mixture into a 2-quart casserole dish.  Add the cheese and stir to combine and melt evenly.

In a small bowl, combine the corn muffin mix, milk, and egg with a whisk or fork until blended.  Pour over the hot beef mixture.

Bake uncovered for 25-30 minutes or until the crust is golden brown.

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