A Vintage Ground Beef Pie
Texas Beer Hall Pie is a vintage ground beef pie made with a simple crust and a creamy egg-and-cottage-cheese topping. This hearty, budget friendly dish comes from a cookbook mid-century cookbook and reflects the kind of practical comfort food served in beer halls and church suppers.
Note: In the original cookbook, this recipe appears as “Texas Beer Haul Pie”. It’s likely a regional or typographical variation of “Beer Hall Pie,” but the original name has been preserved.
Texas Beer Hall Pie
Ingredients
Method
- Preheat oven to 350°F. Grease a 9-inch pie plate and set aside.
- In a bowl, mix biscuit mix and milk until a soft dough forms. Roll out on a lightly floured surface into a 12-inch circle and fit it into the prepared pie plate, pressing gently up the sides.
- In a skillet over medium heat, warm the oil. Add the onion and ground beef. Cook, stirring, until beef is browned and crumbly. Drain excess fat if needed.
- In a skillet over medium heat, warm the oil. Add the onion and ground beef. Cook, stirring, until beef is browned and crumbly. Drain excess fat if needed.
- In a separate bowl, whisk together the eggs and cottage cheese until blended. Pour this mixture over the beef filling.
- Bake for 30 minutes, or until the center is set and the top is lightly golden
- Let rest 5–10 minutes before slicing. Garnish with paprika and parsley, if desired.
Adapted from Ground Beef Cookbook (Favorite Recipes of Home Economics Teachers, Favorite Recipes Press, 1983.
Fork Fact
Food from “beer halls” was not fancy – it was hearty, budget-friendly meals meant to stretch simple ingredients and feed a crowd.
looking for another vintage one-pan supper? Try my Shipwreck Stew – a cozy, budget friendly, ground beef classic.
Check this out History of America’s Beer Halls