Upside Down Meat Pie Recipes

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UPSIDE DOWN MEAT PIE



Upside Down Meat Pie image

This is one of my favorite recipes from my childhood. I remember my mom always tasting the dough as she was putting it on the top of the pie. I find myself doing the same. What else can you do when it's all over your fingers?

Provided by Molidol

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1/4 cup water
1 teaspoon salt
1 teaspoon chili powder
1 cup black olives (quartered)
2 cups Bisquick baking mix
2/3 cup milk

Steps:

  • Preheat oven to 425°F.
  • Brown meat in oil.
  • When meat is half brown, drain.
  • Add onion and green pepper.
  • Cook stirring frequently, until meat is completely browned and onion is transparent.
  • Add tomato sauce, water, salt, chili powder, and olives. Mix well.
  • Turn into 9-inch round casserole dish.
  • Mix Bisquick mix with milk and roll to fit top of dish.
  • Place on top of meat mixture.
  • Bake for 25 to 30 minutes. Or until browned.
  • Remove from oven and let stand 5 minutes, then invert on serving dish.
  • Cut into pie shaped wedges to serve.
  • NOTE: I've never inverted it before serving. We just dig right in!

Nutrition Facts : Calories 611.3, Fat 32.7, SaturatedFat 9.4, Cholesterol 80.6, Sodium 2042, Carbohydrate 49, Fiber 3.9, Sugar 10.5, Protein 30.2

UPSIDE-DOWN FRITO PIE



Upside-Down Frito Pie image

Using ground turkey is a smart way to lighten up this hearty family-pleaser!-Mary Berg, Lake Elmo, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 9

2 pounds ground turkey or beef
1 medium onion, chopped
2 envelopes chili seasoning mix
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 cup shredded cheddar cheese
3 cups corn chips
Optional: Sour cream, minced fresh cilantro and additional chopped onion

Steps:

  • In a large skillet, cook turkey and onion over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; stir in chili seasoning. Transfer to a 3- or 4-qt. slow cooker. Pour tomatoes and tomato sauce over turkey., Cook, covered, on low 2-3 hours or until heated through. Stir turkey mixture to combine. Top with beans. Sprinkle with cheese. Cook, covered, 5-10 minutes or until cheese is melted. Top with chips. If desired, serve with sour cream, minced cilantro and additional onion.

Nutrition Facts : Calories 524 calories, Fat 26g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1662mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein.

UPSIDE-DOWN TAMALE PIE



Upside-Down Tamale Pie image

I've used a chunky salsa with plenty of built-in seasonings as the basis of the meat filling. I could have used a cornbread mix for the topping, but I find them too sweet. Besides, it's easy to do a from-scratch cornbread if you assemble the components while the meat filling cooks.

Provided by Food Network

Categories     main-dish

Yield Makes 6 servings

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil or vegetable oil
1 1/2 cups chopped fresh or frozen onions (2 medium yellow onions)
1 large garlic clove, minced
Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
2 teaspoons chili powder
1 teaspoon dried oregano, crumbled
1 pound lean ground beef chuck
3 tablespoons all-purpose flour
One 1-pound jar chunky salsa (as mild or hot as you like)
2 tablespoons tomato paste
One 9-ounce package frozen whole-kernel corn (do not thaw)
Salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro or parsley
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons freshly grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried oregano, crumbled
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1/4 cup extra-virgin olive oil or vegetable oil
1 extra-large egg

Steps:

  • Preheat oven to 400 degrees F.
  • To prepare meat filling, heat oil in 11- to 12-inch, deep, oven-proof skillet over moderate heat 1 minute. Add onions, garlic, and stir-fry mix and cook, stirring, until onions are limp and golden, 5 to 8 minutes. Add chili powder, oregano, and beef, breaking up clumps. Cover and cook 10 minutes. Blend in flour, add salsa and tomato paste, stirring well to incorporate, then add corn and simmer uncovered 5 to 10 minutes, stirring often, until meat shows no signs of pink. Season to taste with salt and pepper, mix in cilantro, and set off heat.
  • To prepare corn bread topping, combine flour, cornmeal, and all remaining dry ingredients in bowl and make well in center. Combine buttermilk, oil, and egg in 1-quart measure, dump into well in dry ingredients, and mix briskly just until dough holds together. Spread on top of meat filling, leaving 1- to 1 1/2-inch margin all round.
  • Bake uncovered until bubbly and brown, 15 to 20 minutes. Serve at once.

HAMBURGER UPSIDE-DOWN PIE



Hamburger Upside-Down Pie image

I found this recipe many years ago in a "Favorite Recipes of America - Casseroles" book. This one can be topped with a pkg. of bought biscuit or cornbread mix, fixed according to the package. My family has enjoyed this recipe through the years. I hope yours will too.

Provided by Trisha W

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup onion, minced
1/2 cup green pepper, chopped
1 lb ground beef
2 tablespoons oil
1 (8 ounce) can tomato sauce
2 tablespoons catsup
1 teaspoon chili powder
salt
pepper
1 (7 ounce) package cornbread or 1 (7 ounce) package biscuit mix

Steps:

  • Saute the onion, green pepper and beef in oil until brown.
  • Drain grease.
  • Add the other ingredients through the pepper.
  • Turn into a 2 Qt.
  • casserole dish.
  • Mix up the cornbread or biscuit mix and top the casserole with it.
  • Bake in at 400 degrees for 25 minutes or until brown.
  • Turn onto a serving dish.

Nutrition Facts : Calories 314.3, Fat 18.4, SaturatedFat 5.6, Cholesterol 64.6, Sodium 527.8, Carbohydrate 19.9, Fiber 1, Sugar 3.4, Protein 17.1

HAMBURGER UPSIDE-DOWN PIE



Hamburger Upside-Down Pie image

The orignal for this recipe came from the Burger Cookbook, a little paperback cookbook I purchased in the 1970's sometime and it has been loved to pieces. This is one of the favourites from that book with some slight modifications. In its original day, it would have been considered a budget stretcher with only the 1/2 lb of hamburger, now I consider it to be a heart friendly dish since I now use very lean beef and I modified a biscuit recipe for the topping to use oil instead of a saturated fat. You can tweak this by changing the veggies to your taste. Occasionally I will add some chopped mushrooms.

Provided by teapotter

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb extra lean ground beef
3/4 cup chopped onion
3/4 cup chopped celery
1/4 cup chopped green bell pepper
1 (10 ounce) can condensed tomato soup
1 teaspoon prepared mustard
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons oil
1/2 cup 1% low-fat milk, approximately

Steps:

  • Cook beef and vegetables in an oven proof skillet until beef is browned. Stir in soup and mustard and continue heating for a few minutes.
  • Prepare dough: mix flour, baking powder and salt in a small bowl. Make a well in the center. Pour milk and oil into the well and stir with a fork till mixture comes together, adding a little additional milk if necessary. Knead the dough on a lightly floured surface for about a minute.
  • On a lightly floured surface (wax paper eases transfering dough to the pan), pat dough into a circle large enough to cover mixture in the skillet leaving a narrow space between edge of dough and pan.
  • Bake in a 450 F oven for about 15 minutes till biscuit is done and golden brown. To serve, turn out onto a serving plate so that biscuit is on the bottom "upside down" or cut biscuit into wedges and spoon out onto plates. Serves 4.

Nutrition Facts : Calories 472.8, Fat 21.1, SaturatedFat 3.9, Cholesterol 36.7, Sodium 829.1, Carbohydrate 51.2, Fiber 3.1, Sugar 9.3, Protein 19.7

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