Savory Supper Pie
Next time you need something cozy for dinner, make this. Pretentious? No. Delicious? Oh yes. Sauteed onions and leek with ground beef baked beneath a cheesy scone crust…doesn’t that just sound good on a bleary day? My particular take on this little number was very much inspired by Nigella Lawson’s Supper Onion Pie, found in one of my favorite cookbooks, How to be a Domestic Goddess.
One thought–I used ground beef because it was quick, easy, and on hand. What would take this dish to the next level would most definitely be some braised beef, perhaps leftover from Beef Burguignon? That would truly be amazing and I have a feeling I’ll be cooking up some extra beef with that in mind next time Julia’s famous recipe calls my name.
Savory Supper Pie
For the filling:
1 red onion
1 yellow onion
1 leek, sliced and rinsed
1 tablespoon butter
1 tablespoon olive oil
1 pound extra-lean ground beef (93% lean)
salt and pepper
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
5 ounces good Cheddar cheese, grated (divided)
For the scone dough:
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 teaspoon dry mustard
1 large egg, beaten
9″ pie plate
Cut your onions in half and then quarter each half. Heat the butter and oil in a large skillet over medium heat. Add the onions and leek to the pan and cook until softened, about 20 or so minutes. Make room in the middle of your pan and add the ground beef, breaking it up with a wooden spoon as it cooks. Once cooked through, season with salt and pepper and sprinkle in the thyme leaves. Give it all a good stir and then taste. Adjust seasoning, if needed. Remove from heat. Spray your pie dish with cooking spray and then transfer your cooked meat and onion mixture into it. Sprinkle over 2 ounces of the Cheddar and then set aside.
Preheat oven to 400 degrees. To make the scone dough, begin by combining the flour, baking powder, and salt in a medium bowl. Stir in the remaining cheese. In a glass measuring cup, combine your milk, egg, dry mustard, and melted butter. Whisk to combine and then pour into your flour mixture. Using a fork, stir the scone dough until well combined. (It will be sticky!) Lightly flour a work surface and then dump out your scone dough. (I suggest dumping the dough onto a sheet of parchment or waxed paper dusted with flour as this makes transferring the dough to the pie plate a bit easier.) Flour your hands and shape the dough into a 9-inch round. Carefully transfer to the pie plate, placing the scone round on top of your meat and onion mixture. Press the edges to seal.
Bake in your preheated oven for 10 minutes. Then, turn down the oven to 350 degrees and bake for an additional 20 minutes, or until the scone crust is golden. Remove from the oven and allow to cool for a few minutes. When you’re ready to serve, invert a large plate over the pie plate and then flip the whole lot over, allowing the contents of the pie plate to transfer to your serving plate. Voila! Your crust should now be on the bottom with the meat and onion mixture on top. Garnish with a bit of fresh thyme and serve!
Nutrition information for one serving (1/6 of recipe): 460 calories, 24 g total fat, 12 g saturated fat, 31 g carbohydrate, 2 g fiber, 28 g protein