A delightful twist on a classic beef pie, featuring a crescent roll crust and a cheesy, savory filling.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a skillet, cook the ground beef, chopped onion, and diced green pepper over medium heat until the beef is browned and the vegetables are softened.
Stir occasionally to prevent sticking and ensure even cooking.
Drain any excess fat from the skillet.
Use a spoon or tilt the skillet to remove the fat carefully.
Add the tomato sauce, green beans, and garlic powder to the skillet. Stir to combine and let it simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Meanwhile, unroll the crescent rolls and press them into a pie plate to form a crust, ensuring there are no gaps.
Press the edges together firmly to create a seamless crust.
In a mixing bowl, beat the egg and mix it with 1 cup of shredded cheese. Spread this mixture over the bottom of the crust.
This layer helps to prevent the crust from becoming soggy.
Pour the beef mixture into the crust, spreading it evenly.
Distribute the filling evenly for consistent baking.
Sprinkle the top with paprika and parsley, followed by the remaining 1 cup of shredded cheese.
The cheese will melt and create a golden, bubbly topping.
Bake in the preheated oven for 25 minutes or until the cheese is bubbly and golden brown.
Check the pie towards the end of baking to avoid over-browning.
Remove from the oven and let the pie stand for 10 minutes before serving.
Allowing the pie to rest helps it set and makes serving easier.
Continue in our app for the best experience
