Last winter my power went out during a snowstorm and I was stuck at my neighbor’s house for two days. She made this pie both nights because, in her words, “it’s easy and uses stuff I always have.” She was right on both counts.
Been making it myself ever since whenever I need something filling that doesn’t take much effort.
What This Pie Actually Is
Think of it like a pot pie but without all the vegetables and gravy. Just seasoned ground beef mixed with a bunch of melted cheese, wrapped up in pie crust and baked until golden.
Sounds basic because it is basic. But sometimes basic is exactly what you need. Hot dinner on the table in under an hour with minimal fuss.
My teenagers will actually eat this without complaining, which is basically a miracle in my house.
Why It Works
Ground beef cooks fast. Pie crust comes ready-made in the refrigerated section. Cheese is cheese – always good. Put them together and you’ve got dinner.
The meat mixture gets all juicy and the cheese melts into everything. The bottom crust soaks up the juices while the top crust gets crispy. Every slice holds together instead of falling apart all over your plate.
It’s also one of those recipes where you can’t really mess it up. As long as you cook the meat and bake it until the crust is done, you’re golden.
What You’ll Need
Ground beef – One pound. Could use ground turkey or chicken if you want.
Onion – One medium-sized, chopped small.
Garlic – Two cloves. Or a teaspoon of the jarred stuff.
Seasonings – Salt, black pepper, and dried thyme. Nothing fancy.
Three kinds of cheese – Cup of shredded cheddar, half cup of mozzarella, and quarter cup of parmesan. This is what makes it good.
Refrigerated pie crusts – The kind that comes in a box with two crusts rolled up. Found in the dairy section. Don’t make your own unless you really want to.
One egg – Beaten, for brushing on top.
Putting It Together
Get your oven heating to 375 degrees.
Brown your ground beef in a skillet over medium heat. Takes maybe 7-8 minutes. Break it up as it cooks. When it’s no longer pink, drain off the grease.
Toss in your chopped onion and garlic. Cook another 3-4 minutes until the onion softens up.
Add your salt, pepper, and thyme. Stir it around. Take it off the heat and let it cool down for a few minutes. If you add hot meat to cheese, it gets weird and greasy.
Dump the cooled meat into a bowl with all your cheeses. Mix it up until everything’s combined.
Unroll one pie crust and press it into a 9-inch pie pan. Just lay it in there and press it down so it fits.
Scoop all that meat and cheese mixture into the crust. Press it down a bit so it’s packed in but don’t go crazy.
Put the second pie crust on top. Pinch the edges together all the way around to seal it. I just use my fingers – doesn’t have to look perfect.
Beat your egg in a small bowl and brush it over the top crust with a pastry brush or paper towel. This makes it turn shiny and golden when it bakes.
Cut a few slits in the top with a knife so steam can escape. Otherwise it might explode in your oven. Ask me how I know.
Stick it in the oven for 30-35 minutes. You want the crust golden brown and the filling bubbling.
Let it sit for about 10 minutes when it comes out. If you cut into it right away, all the cheese runs everywhere.
Things I’ve Figured Out
Cool the meat before mixing with cheese. Hot meat makes the cheese melt and separate. Not good. Give it 5 minutes to cool off.
Drain the beef really well. Extra grease makes the bottom crust soggy. Press it with paper towels if you need to.
Don’t overfill it. I made that mistake once and filling oozed out everywhere during baking. Stick with the amounts in the recipe.
The egg wash matters. Without it, the top crust looks pale and sad. With it, looks like something from a bakery.
Use a glass pie pan if you have one. You can see the bottom crust through the glass and know when it’s done.
Ways to Change It
I usually make it exactly the same way but there’s room to experiment.
Add some diced bell peppers or mushrooms with the onion if you want vegetables.
Throw in a teaspoon of Worcestershire sauce to the meat for more flavor. That’s actually pretty good.
Spicy version? Add some crushed red pepper or diced jalapeños.
Could swap the beef for ground Italian sausage. Changes the flavor completely but still works.
My brother-in-law uses all mozzarella instead of the cheese mix. Says it reminds him of a giant Hot Pocket. He’s not wrong.
Serving This Thing
I usually just cut wedges like a regular pie and put them on plates.
Goes well with:
- Green salad to cut the richness
- Steamed broccoli or green beans
- Roasted carrots or other root vegetables
- Just some ketchup if you’re keeping it simple
My kids dip theirs in ranch dressing. Whatever works.
It’s filling enough that you don’t really need much on the side. Maybe just something green to make yourself feel better about eating a pie full of meat and cheese.
Leftovers and Storage
This keeps in the fridge for about 3-4 days wrapped in foil or in a container.
Reheats okay in the microwave but the crust gets soft. Better to reheat slices in the oven at 350 for about 15 minutes. Crust stays crispier that way.
You can freeze it too. Either freeze it baked or freeze it unbaked. If unbaked, let it thaw in the fridge overnight before baking. If already baked, thaw and reheat in the oven.
Cold leftover slices aren’t terrible for breakfast. Not gonna lie, I’ve done it.
When to Make This
Perfect for:
- Weeknight dinners when you’re tired
- Using up ground beef before it goes bad
- Feeding people who aren’t picky
- Cold weather comfort food
- Taking to someone who needs a meal
Not ideal for:
- Fancy dinner parties
- Hot summer nights
- People who don’t eat red meat or dairy
Why This Recipe Sticks Around
It’s reliable. Never had it turn out bad. Even when I’ve been distracted and not paying full attention, still comes out fine.
Uses ingredients most people already have or can easily get. Nothing exotic or expensive.
And it just tastes like home cooking. Not restaurant fancy, not trying to be something it’s not. Just good, filling food that makes people happy.
Make this on a Sunday and eat it through the week. Or make it when people are coming over and you don’t want to spend all day in the kitchen. Either way, you’ll be glad you did.
Savory Meat and Cheese Pie
Ingredients
- 1 lb ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 package 15 oz refrigerated pie crusts (2 crusts)
- 1 egg beaten
Instructions
- Preheat oven to 375°F.
- In a large skillet over medium heat, cook ground beef until browned, about 7-8 minutes, breaking it up as it cooks. Drain excess fat well.
- Add chopped onion and minced garlic to the skillet. Cook 3-4 minutes until onion is softened.
- Stir in salt, pepper, and thyme. Remove from heat and let cool 5 minutes.
- In a large bowl, combine cooled meat mixture with all three cheeses. Mix until well combined.
- Unroll one pie crust and press into a 9-inch pie pan.
- Add meat and cheese filling to the crust, pressing down gently to pack it in evenly.
- Place second pie crust on top. Crimp edges together with your fingers to seal.
- Brush top crust with beaten egg. Cut 3-4 small slits in the top to allow steam to escape.
- Bake 30-35 minutes until crust is golden brown and filling is bubbling.
- Let cool 10 minutes before slicing and serving.
Notes
- Let meat cool before mixing with cheese to prevent grease separation
- Drain ground beef thoroughly for a crisp bottom crust
- Can substitute ground turkey or chicken for beef
- Add-ins: diced bell peppers, mushrooms, or jalapeños
- For more flavor, add 1 tsp Worcestershire sauce to meat
- Store leftovers covered in refrigerator up to 4 days
- Reheat in 350°F oven for 15 minutes for best texture
- Can be frozen baked or unbaked for up to 2 months
the photo doesn’t look like what the recipe describes. The photo looks like there is a layer above the meat and the meat doesn’t look like there is cheese mixed in. Did you layer the cheese over the meat for the photo? It almost looks like eggs.
The recipe sounds good and I’m anxious to try it.