Preparation time 10 minutes
Cooking time 45 minutes
Cost per serving 2,14$
Storage 3 days in the fridge. Can be frozen.
Kitchen tools Cutting board, sharp knife, measuring cups and spoons, large bowl, frying pan, 9-inch pie plate, wooden spoon, can opener, large plate.
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
30 ml (2 tbsp) canola oil
1 small yellow onion, chopped (about 125 ml / ½ cup)
375 g (¾ lb) ground beef
1 can (284 ml) cream of tomato soup
375 ml (1½ cups) all-purpose flour
15 ml (1 tbsp) baking powder
5 ml (1 tsp) paprika
60 ml (¼ cup) butter or margarine, softened
160 ml (2/3 cup) milk
Salt and pepper to taste
- Place oven rack in the middle position, preheat the oven to 230°C (450°F) and butter the bottom of a 9-inch pie plate.
- In a frying pan over medium-high heat, heat the oil and cook the onion and beef until the beef loses its pink colour (5 to 8 minutes).
- Add the cream of tomato soup and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Meanwhile, in a large bowl, combine flour, baking powder, paprika, butter or margarine, milk salt and pepper to form the dough.
- With your hands, stretch the dough into a flat disk the size of the pie plate.
- Pour the beef preparation into the pie plate and cover with the dough.
- Press the dough edges slightly inwards and cook for 20 minutes.
- Variation: Add a bit of spinach between the meat and the dough.
- Once cooled, cover with a large plate or a cutting board and quickly flip over. Remove the pie plate and the meat cake is ready to serve.