Beef and Tomato Pie is a delicious dinner recipe filled with ground beef, cheese, tomatoes and spices.

This meat pie recipe yields 6 servings and is a great week night dinner with the help of a ready made, gluten free pie crust.

Layers of flavours and textures combined into one dish make this a perfect dinner choice any time of the year.

Your taste buds will thank you as they experience goodness in every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start making Beef and Tomato Pie I placed my ready made pie crust of choice in the oven to bake I added some olive oil to a large frying pan over medium heat.

Once it had heated I added in some lean ground beef.

After I had broken up the meat I added in some oregano and basil.

While the meat was cooking I grated up some mozzarella cheese and some marble cheddar cheese.

You can use whatever cheeses you love in whatever combination you prefer in this pie.

Once the meat was cooked I made sure to drain off all the excess fat.

Next I spread the mozzarella cheese in the cooked pie crust.  You could also choose to use the cheddar as your base.

Then I spread half of the cooked ground beef on top of the cheese.

I followed the meat with some chopped green pepper.

Then I sliced up a large tomato and removed the seeds.

I placed the tomato slices on top of the green pepper and sprinkled them with a bit of salt and pepper.

I chopped up some fresh chives to sprinkle on top of the tomatoes as well.

I topped the tomatoes with 1/2 of the cheddar marble cheese.

Then I repeated the layers ending with green pepper.  I only used one layer of tomato.

For the topping I combined the remaining cheddar cheese, some Miracle Whip, Frank’s Red Hot Sauce and chopped green onion in a bowl.

I spread the prepared topping evenly over the green peppers.

Then I baked the Beef and Tomato Pie in a preheated 400F oven for 40 – 50 minutes or until the topping was golden.

After removing the Beef and Tomato Pie from the oven I let it stand for about 10 minutes and then it was ready to serve up to family and friends.

Beef and Tomato Pie is sure to be a hit with its layers of beef, tomatoes and cheeses!

Serve with your favourite salad and you have an easy, complete meal for your dinner rotation.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Lighter Meals You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Beef and Tomato Pie:

• 1 – 9″ gluten free pie crust, baked
• 2 tbsp olive oil
• 1 lb lean ground beef
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 cup shredded mozzarella cheese
• 2 cups shredded marble cheddar cheese, divided
• 1 cup chopped green pepper
• 1 large or 2 medium tomatoes, sliced
• Salt
• Pepper
• 1 tbsp fresh chives
• 1 cup Miracle Whip
• 1 tsp Frank’s Red Hot Sauce
• 1 chopped green onion

How to Make Beef and Tomato Pie:

1. Preheat oven to 400F.
2. Prick and bake pie shell according to directions.
3. As pie shell cooking put olive oil into a large fry pan over medium heaat and brown the ground beef with the oregano and basil.
4. Slice the tomatoes and remove seeds if very juicy.
5. Chop green pepper and chives.
6. Use a grater to shred the cheeses.
7. Sprinkle one cup of shredded mozzarella cheese into the cooled pie shell.
8. Once meat cooked drain fat.
9. Top cheese with 1/2 the ground beef and 1/2 of the chopped green pepper.
10. Spread the slices of tomato on top of the green pepper and sprinkle a bit of salt and pepper on top before sprinkling the chives on top.
11. Repeat layers starting with 1/2 of the cheddar cheese and ending with the green pepper.
12. For the topping, in a mixing bowl combine the Miracle Whip, remaining shredded marble cheese, Frank’s Red Hot Sauce and the chopped green onion.
13. Spread the Miracle Whip topping over the green pepper in the pie.
14. Cover the edges of the pie crust so they do not get overcooked and place in the preheated 400F oven 40 – 50 minutes.
15. Remove from oven and let stand for 10 minutes before serving.
16. Slice and enjoy!