How to Make a No Crust Beef Pot Pie

Do you like Pot Pies as much as I do? Do you think they might be better and easier to make without the crust? This just might be the solution to your dilemma. I found this recipe quite by accident. I had scribbled it on a matchbook and stuck it in my pocket. The Queen Goddess was cleaning the closet and bagging clothes to be taken to the Goodwill. Going through my pockets can be profitable. She found this recipe and a twenty dollar bill in my favorite blazer...well it used to be my favorite. Anyway let's roll up our sleeves, take off our rings, wash our hands and get cooking.

No Crust Beef Pot Pie

Ingredients:

1 pound lean ground beef

¾ cup rice

1 can beef broth (2 cups)

1 pound small curd cottage cheese (low fat is OK)

½ Pound provolone cheese grated (Mozzarella works too)

1 softball sized onion diced

1 bell pepper diced (green, red, yellow, you choose)

1 cup celery diced

1 small zucchini wash and grated

1 carrot wash and grated

1 cup frozen peas rinsed in cold water

4 eggs slightly whipped

1+Tablespoon Garlic minced (more if you dare)

1 Tablespoon dry basil

1Tablespoon dry oregano

½+ cup Parmesan cheese (for garnish)

Directions:

Preheat oven to 400. Put cottage cheese in stainer to drain excess liquid, set aside. Mix rice and beef broth in covered bowl microwave 20 min on high and set aside. Brown ground beef in a little water, drain, and set aside. Mix all ingredients together and press into a well greased deep baking dish 9" minimum. Bake 30-45 min then sprinkle Parmesan cheese just before serving.

Notes:

This does reheat the second and third time with better results each time. You may sub ground turkey and then replace the beef broth with chicken broth. You may also use leftover beef, turkey, or chicken from a holiday meal. I would serve an ice cold green salad, some plain Jell-o with whipped topping for dessert, some double stuff Oreo cookies, a plate of fudge and a cup of robust Columbian coffee.