- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Servings: 4
- 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
1. 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.
2. 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).
3. Add the cream of tomato soup and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
4. Meanwhile, in a large bowl, combine flour, baking powder, paprika, butter or margarine, milk salt and pepper to form the dough.
5. With your hands, stretch the dough into a flat disk the size of the pie plate.
6. Pour the beef preparation into the pie plate and cover with the dough.
7. Press the dough edges slightly inwards and cook for 20 minutes.
Variation: Add a bit of spinach between the meat and the dough.
8. 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.