Main Dishes

Neopolitan Beef Pie

Another one of my mother's classic recipes. This recipe is a wonder for adaption. Personally, I add a lot of scallions and garlic to my pies. I also prefer to bake them ahead of time and eat them right out of the fridge (without warming). - joe



Preheat the over to 350 degrees.

Brown the ground beef well and drain off as much fat as possible. Take off of the heat and add the tomato sauce, parsely and black pepper. Mix well and set aside.

Prepare the bottom pie shell and press into a pie plate. Combine 2 whole eggs and 1 egg white with parmesan cheese. Mix well and spread 1/2 of this mixture onto the bottom of the pie shell. Add the beef mixture on top of this. Arrange the mozzarella slices on top of the beef, covering as much of the beef as possible. Spread the remaining egg/cheese mixture on top of the mozzarella.

Combine the remaining yolk with the water, and brush the edges of the bottom crust. Add the top crust, fold the edges over and under the bottome crust, and flute them. Cut 8 slits on the top crust to let the steam escape while baking. Spread the remaining egg/water glaze on top of the crust and edges.

Bake at 350 degrees for 1 hour. You might need to cover the edges with foil to prevent them from burning towards the end. Wait at least 15 minutes before serving. You can serve this hot or cold. Serves 4 to 6 hungry people.


This pie can be made with pratically anything. I suggest one or more of the following ingredients:
mushroomsbean sproutsgarlic
onionsbaconcinnamon and allspice
taco seasoningcajun seasoningbeans
cornsausage (with or without the beef)

Tips & Notes

Copyright © William T. Zander & Joseph L. Casadonte Jr. 1997. All rights reserved.
Neopolitan Beef Pie / 29 November 1997 /
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