This pie is beefy and cheesy and really, really delicious. It makes me think of a housewife in the ’50s, calling her family to the table for a big slice of cheeseburger pie. Pie that—if this imaginary family is anything like mine—won’t be around for long.
I’ve come up with many recipes in the last few years, but this one maybe captures most the essence of the foods I had come to crave.
Prep time on this Cheeseburger Pie is only about 20 minutes, and it’s in the oven for about the same time, so you can have this deliciousness on the table in under an hour. It’s a traditional pie pan size and can serve 4 – 6 people for dinner if you pair it with something like steamed broccoli on the side it can be a well rounded meal any night of the week.
The Best Cheeseburger Pie & Video
- 1 standard pie crust
- 1 tablespoon olive oil
- 1 onion - chopped
- 1 red pepper - chopped
- 2 cloves garlic - minced
- 1 pound ground beef
- 1 cup tomato sauce
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup bread crumbs - dry
- 1 egg
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon dijon mustard
- 2 cups cheddar cheese - grated
- Preheat the oven to 425 F (220 C).
- Line a 9" pie pan with the crust and prick all over with a fork. Cover with aluminum foil and pastry weights and bake for about 15 minutes. Remove the foil and weights, then bake for about 5 to 10 more minutes, until browned.
- Heat the oil in a heavy bottomed skillet, then cook the onion and pepper until they begin to soften--about 4 minutes. Add the garlic and cook for another minute or two, then add the ground beef and cook until browned, breaking it up often.
- Stir in the tomato sauce, the oregano, salt, pepper, and bread crumbs, and remove from heat.
- In a small bowl, beat together the egg and milk then whisk in the salt, mustard, and cheese, and set aside.
- Spoon the beef evenly into the pie crust, then spread the egg/cheese mixture over the top, all the way to the edges.
- Bake for about 20 - 25 minutes, or until the cheese topping is golden brown. (Keep an eye on the edges of the crust--if they begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.)