So this first recipe is inspired by the oh so amazing Joanna Gaines. I saw it on her new cooking show. Her Granddad’s famous dish. A yummy Lebanese Fatayar. Well my version is not Lebanese but maybe a little Texan! I shall you Meat N’ Tater Pie 😉
These savory little ground beef and hash brown biscuit pies were a huge hit with my family. With crazy simple ingredients I thought they might be dry but not at all. And don’t let the word “Fatayar” scare you! Literally means meat pie!
I went the simple route and used canned grocery biscuits like Jo suggests. All you have to do is flour them and roll them out and you are good to go. But you can also make your own dough if you prefer. Now I folded mine a little different. I went with the empanada style. Folding in half then crimping the edges with a fork.
I love that both these recipes have similar ingredients yet taste completely different. So helpful when creating your shopping list. Also being versatile, you can swap out ground beef for ground turkey or the sour cream for Greek yogurt. Really customize to what works for your family.
Alright so let’s get to it…
MEAT N’ TATER PIE
Start off by chopping your onion, add a little olive oil to your pan. Saute for a few minutes. Add in your minced garlic. Let that cook for about a minute or two. Then add your ground beef. Sprinkle in salt and pepper. Cook until beef is just about cooked through, I like to let it finish cooking in the oven so it’s not too dry.
Once that is done add in your hash browns and cheese. Make sure everything is all mixed up. Set that aside. Grab your can of biscuits. Use a cutting board or counter top and dust with flour. Lay each biscuit out and roll until it’s about 5-6 inches round. Once those are all done. Add in a spoonful of your beef and hash brown mixture. Fold in half and press or crimp down the edges with a fork until the pie is completely closed. Make sure it’s firmly pressed. As the biscuit rises and bakes it will want to come apart and your pie will be partially open. Not that that is a bad thing. It tastes and looks just as good!
Pop them into a 375° oven and bake until golden brown. Around 20-25 minutes. Then brush with melted better and sprinkle with kosher salt. Serve with a fresh salad or pasta. I like to serve with a Tzatziki dipping sauce. The savory pie paired with the freshness of the cucumber and dill. Perfection!
This next recipe came about because I didn’t plan dinner ahead of time, and didn’t have a ton of ingredients on hand. I feel like most casseroles are created this way! This is a creamy, cheesy ground beef and potato casserole your whole family will love!
CHEESY HAMBURGER AND TATER CASSEROLE
I like to start with slicing the potatoes first. You can use a mandolin or slice very thin with a knife. Spray your pan first with olive oil or PAM spray of choice. I use a 9×12 glass baking dish. After your potatoes are sliced, add a thin layer to your dish. Then chop up your onion and add to your pan with a little olive oil. Saute for a few minutes. Then add your ground beef. Sprinkle in salt and pepper. Cook for about 7-8 minutes or until done.
While that is cooking you can work on your wet ingredients. Add your milk, cream of chicken/or mushroom soup, sour cream and herbs to a medium bowl. I like to use fresh herbs if I have on hand. Typically I use rosemary and sage. However my rosemary bushes bit the dust in our crazy recent snow storm. So in this particular recipe I used thyme and sage. Which is equally delicious. Then whisk until blended well. Then you are ready to start layering! Add the ground beef mixture, then your wet ingredients and then cheese. Repeat. I make enough to get two layers. Otherwise it takes a bit longer to bake.
Top with last layer of cheese, cover and bake in a 375° oven for about 30-40 minutes. I like to take the foil off and cook for another 10-15 minutes to really get the cheese melted and bubbly. Cooking time with vary depending on how many layers, pan size, etc.
Top with some fresh chives or parsley for a pop of color and freshness. Serve with a golden brown crescent roll. Soooo savory and yummy! Your welcome! 🙂
And that’s it! I hope you will cook and enjoy these with your family and friends. Please let me know how you liked them! If you are looking for more recipes with similar ingredients but completely different tastes, check out my Cream of Chicken Soup – 2 Ways!
Happy Eating!
XOXO, Ivy
Meat N’ Tater Pie
Ingredients
- 1/2 tbsp Olive Oil
- 1/4 White Onion
- 1 lb Ground Beef
- 1 tsp Minced Garlic
- 1 cup Shredded Hash Browns
- 1 1/2 cup Cheddar Cheese
- 2 cans Refrigerated Canned Biscuits
- All Purpose Flour, for the work surface
- 2 tbsp Melted Butter
- Salt and Pepper to taste
Instructions
- In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the beef and cook, stirring often to break up the meat, until no longer pink, about 6 minutes. Stir in the hash browns, Cheddar, 2 teaspoons salt, and the pepper. Stir until well combined. Taste and adjust the seasoning. Set aside.
- Preheat oven to 375°. Open the cans of biscuits and separate the dough into individual biscuits. I ended using about 1.5 cans. Dust a work surface with some flour. Roll out each biscuit to a roughly 5-6 inches round.
- Working with one round at a time, place about ¼ cup meat filling in the middle, leaving a roughly ½-inch border all around. Fold in half and press or crimp corners with a fork until pie is securely closed.
- Continue to fill the remaining pies. Place on a cookie or stone. Pop in oven and and bake 20-25 minutes or until golden brown. Brush on the melted butter and sprinkle with kosher salt.
Cheesy Hamburger and Tater Casserole
Ingredients
- 1 lb Ground Beef
- 4-6 Russet Potatoes
- 1/2 White Onion
- 1/2 tsp Olive Oil
- 8 oz Cheddar Cheese
- 1 can Cream of Chicken Soup or Cream of Mushroom
- 1/2 cup Sour Cream
- 1 cup Milk
- Salt and Pepper to taste
- 1/2 tsp Sage
- 1/2 tsp Rosemary or Thyme
Instructions
- In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the beef and cook, stirring often to break up the meat, until no longer pink, about 6 minutes. Add salt and pepper to taste. Stir until well combined. Taste and adjust the seasoning. Set aside.
- Preheat oven to 375°. Spray a 9×12 baking dish with olive oil. Using a sharp knife or mandolin slice the potatoes very thin. Create a thin layer of potatoes covering the entire bottom of baking dish.
- In a medium bowl combine the milk, cream of chicken/or mushroom soup, sour cream and herbs. Whisk until well blended.
- Start by layering the meat, wet ingredients and cheese. Repeat. Ending with a layer of cheese. Cover with foil and bake. Last 15 minutes remove foil and bake until cheese is bubbly. Sprinkle with fresh chives or parsley.
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