Hamburger Pie

Hamburger Pie- Lizzy McAvoy- The Girl in the Apron


1 Tbsp Olive Oil

½ Cup Sweet Onion, diced (about ½ a small onion)

½ tsp Salt

12 oz Veggie/Soy Crumbles (Can substitute ground turkey, chicken or ground beef, roughly 2 lbs)

½ tsp Onion Powder

½ tsp Garlic Powder

¼  tsp Ground Black Pepper

1 16oz Bag Frozen Mixed Vegetables, thawed (microwave for 3-4 minutes to quickly thaw or place in fridge on a paper towel or plate the night before)

1 Can Campbell’s Tomato Soup

1 Homemade Mashed Potato Recipe

2 Cups Shredded Cheese (Colby or Sharp, I like to use thick cut shredded cheese for this recipe)

Here’s How You Do It:

Preheat oven to 350 degrees F.

In a skillet on medium high heat, add olive oil. Heat for 1 minute, till glossy in color and easily coats pan.

Add onion, ½ tsp salt and saute for 1-2 minutes.

Add veggie crumbles, onion powder, garlic powder and black pepper. Saute till crumbles are thawed, about 3-4 mins.

In a 2.5 Qt greased dish or deep dish pie pan, pour in and evenly spread crumbles to make the first layer of your pie.

Pour in thawed mixed vegetables and smooth out to create the second layer of your pie.

Next layer will be the tomato soup, pour over mixed vegetables and evenly spread over the top. Evenly spread mashed potatoes on pie. Mashed potatoes should be slightly under or meet the brim of the dish, do not overfill!

Top pie with shredded cheese.

Bake for 25-30 minutes, or until edges are bubbly. Let cool for 10 minutes.

Serve and enjoy!

Homemade Mashed Potatoes


2- 2.5 lbs Yukon Gold Potatoes, peeled and cut into quarters (I did half a 5 lb bag)

2 teaspoons Kosher Salt

8 Tablespoons (1 stick) Unsalted Butter

3/4 Cup Whole Milk

Salt and Pepper to taste (I did ¼ tsp Salt and ¼ tsp Pepper)

Here’s How You Do It:

In a large pot, place potatoes and cover with water.

Place pot on burner, cover and bring water to a boil with potatoes, about 10 minutes.  Add salt.

Keep a close eye on the pot as the water will easily boil over.

Boil potatoes uncovered, stirring occasionally. Continue to boil until potatoes are fork tender, about 15 minutes. Fork tender is when a fork gently slides in and out of the potato with no force or resistance.  

In a colander, strain potatoes. In the same pan, add butter and melt on low heat. Add strained potatoes and milk.

Using a potato masher, mash potatoes. Add salt and pepper to taste.

For creamier and smoother mashed potatoes, blend with an electric mixer on medium-high speed for 2-3 minutes (optional).

Remove from heat and Enjoy!