Mushroom-Swiss Hamburger Pie
By: Scott Koeneman
Published: Thursday, May 13, 2010 - 7:32am

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

1 Preheat oven to 375F 2 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. 3 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. 4 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. 5 Meanwhile, heat remaining oil over medium heat and lightly saute mushrooms. 6 Drain any fat from meat and top with mushrooms and shredded cheese. Turn oven to broil and cook until cheese is melted. 7 Makes 6 servings.