Ingredients
Method
- Preheat oven to 375°F. Spray a 9-inch deep-dish pie plate with nonstick cooking spray. Unroll one pie crust and press it into the bottom and up the sides of the pie plate. Set aside.
- In a large skillet over medium-high heat, brown 1 ½ lbs ground beef with the diced onion and minced garlic until thoroughly cooked, about 8 to 10 minutes. Drain all excess grease from the pan thoroughly and return skillet to medium-low heat.
- Add the 4 oz softened cream cheese to the skillet and stir until fully melted and incorporated. Stir in ¼ cup sour cream, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, ¾ teaspoon salt, and ½ teaspoon black pepper. Taste and adjust seasoning as needed. Remove from heat.
- Stir 1 cup of the shredded cheddar and ½ cup of the shredded mozzarella into the warm filling until mostly melted and combined.
- Spread the filling evenly into the prepared pie crust. Sprinkle the remaining ½ cup cheddar and ½ cup mozzarella over the top of the filling.
- Unroll the second pie crust over the top of the pie. Pinch and crimp the edges of both crusts together firmly to seal. Cut 4 to 5 small slits in the top of the crust to allow steam to escape.
- Whisk together 1 large egg and 1 tablespoon water in a small bowl. Brush the egg wash evenly over the entire top crust. If desired, cover the crust edges loosely with strips of foil to prevent over-browning.
- Bake for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
- Remove from oven and allow to rest for at least 10 minutes before slicing and serving.
Nutrition
Notes
Make it ahead: Assemble the unbaked pie, cover tightly with plastic wrap, and refrigerate overnight. Bake the next day, adding 5 to 10 extra minutes to the baking time since it's starting from cold. This is a great option for busy weeknights — all the prep is done ahead of time!
Storage: Allow the pie to cool fully, then cover and refrigerate for up to 3 days. Reheat individual slices in the microwave for 1 to 2 minutes or in a 325°F oven for about 15 minutes until warmed through. To freeze, wrap the assembled unbaked pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Boost the nutrition: Sneak in some extra vegetables by stirring in a handful of fresh spinach, diced mushrooms, or a cup of frozen corn with the beef filling right before adding it to the crust. It's an easy way to make this meal even more nourishing for the whole family without changing the flavor you love.