Mushroom-Swiss Hamburger Pie

Photo: Scott Koeneman

Ingredients

2 teaspoons olive oil, divded

1 medium sweet onion, diced

12 ounces bottle of stout beer (I used Dark Horse Brewing Company'

1 teaspoon dried thyme

1 tablespoon Dijon mustard

teaspoon salt and fresh ground pepper to taste (I used about ½ each)

1 1/2 pounds lean ground beef (93 percent lean or better)

1 cup fresh whole wheat bread crumbs (I used a food processor to turn 3 pieces of high-fiber 1/4 cup parsley, chopped

1 large egg and 1 egg white, lightly beaten

10 ounces baby bella mushrooms, thickly sliced

3 ounces low-fat Swiss cheese, shredded

Preparation

Preheat oven to 375F

Heat 1 teaspoon oil in a large skillet over medium heat and saute onions until translucent and just turning brown. Open the beer, take a sip and pour the rest in with the onions. Increase heat to medium-high and cook down until thick and syrupy.

Pour onion mixture into a large bowl, stir in thyme, mustard, salt and pepper and let cool. Add ground beef, breadcrumbs, parsley and eggs and mix thoroughly with clean hands.

Spray 9-inch pie plate with non stick and spread hamburger mixture evenly across the bottom and up the sides. Bake until meat reaches a temperature of 160F. Remove from oven and let stand 5 minutes.

Meanwhile, heat remaining oil over medium heat and lightly saute mushrooms.

Drain any fat from meat and top with mushrooms and shredded cheese. Turn oven to broil and cook until cheese is melted.

Makes 6 servings.