Cheeseburger Pie

With ground beef, melty cheese and golden pie crust, this cheeseburger pie is a dinner both kids and adults will rave about.

Everyone has recipes they loved as a kid. For me it was baked cheddar mac and cheese, chicken cordon bleu or pepperoni pizza. For my wife, it was this pie. She had told me about it a few years ago when we first started dating but I had never had it.

Recently, I told her we should recreate the cheeseburger pie recipe she grew up loving. Luckily for us, her dad still had it. After one bite, I knew why she loved it so much.

Everyone loves a good cheeseburger and this cheeseburger pie recipe is basically your favorite burger in casserole form. You get the meat and cheese, with the sauce being the "ketchup" and the crust being the "bun."

Why This Recipe Works

• Homemade pie crust - While using store-bought pie dough is an option, investing an extra 5 minutes in preparation is truly worth the effort.
• Nostalgic comfort - Believe me when I say not only will your kids love this dish, but even adults will want this on the monthly menu!
• Flavorful - You get the buttery/melt in your mouth flavor from the pie crust and cheeseburger flavors in pie form. I mean what could be better?

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Equipment
• Pro Tips/Recipe Notes
• Other Beef Recipes
• Cheeseburger Pie

Ingredient Notes

• Pie crust - Homemade pie crust is very simple to make. Just use a food processor to blend together the flour, sugar, salt, butter and egg. This recipe creates a super buttery and flaky crust that melts in your mouth.
• Olive oil - Used to cook the beef.
• Ground beef - Opt for lean ground beef for a healthier option.
• Panko breadcrumbs - Adds some texture and makes the filling a little thicker so it holds well together.
• Tomato sauce - Store-bought is easiest but I highly recommend this roasted tomato sauce.
• Sweet onion, green pepper, garlic - Adds aromatics and and some texture.
• Salt, oregano, black pepper, dry mustard - Enhances the flavors of the pie.
• Whole milk - Use whole milk for a creamy and rich consistency for the topping.
• Egg - The egg works the with milk and cheese to create the topping.
• Worcestershire sauce - Adds a little umami flavor that complements the beef.
• Sharp cheddar cheese - Grate sharp cheddar cheese for a bold and robust cheesy flavor.

Ingredient Swaps

Like any recipe you can mix up the ingredients. Some variations for this recipe biscuits include:

• While I prefer homemade pie crust, store-bought works too.
• Swap the ground beef with ground turkey or chicken for a leaner option. For a vegetarian version, use plant-based ground meat substitutes.
• Substitute panko breadcrumbs with regular breadcrumbs or crushed crackers for a different texture.
• Instead of tomato sauce, experiment with salsa or diced tomatoes for a unique twist.
• I'm a fan of sharp cheddar cheese, but you can try different cheeses like pepper jack, mozzarella or even Gruyère.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Pulse together the dry ingredients before adding the butter and pulsing until it becomes coarse meal. Add the egg yolk and pulse until it just comes together.

Turn the dough on a floured surface and form into a ball. Wrap in plastic wrap and place in the fridge for 1 hour.

Once ready, remove and roll out the pie dough. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches. Crimp edges of pie. Place back in the fridge while making the filling.

Brown the beef in a skillet before stirring in the remaining filling ingredients.

Pour beef mixture into pie plate, making an even layer. Beat together the milk and egg. Stir in Worcestershire sauce, salt, dry mustard and cheese.

Spread the cheese mixture evenly on top of the meat. Bake for 30 minutes or until done.

FAQs

Equipment

The equipment you use is important to how the cheeseburger pie turns out. What is needed is the following:

• Food processor - Used to make the pie crust.
• Rolling pin - Needed to roll out the pie dough.
• Chef's knife - You want a quality knife to dice everything.
• Skillet/Dutch oven - You need something large enough to make the filling
• Baking sheet - Helps prevent the famous soggy bottom of a pie.
• Pie dish - You want a 9 inch pie dish.

Pro Tips/Recipe Notes

• Make the pie crust up to 5 days ahead of time and keep in the fridge. You can also leave in the freezer for 3 months.
• After the pie crust is in the pie dish, place back in the fridge for at least 30 minutes which helps eliminate "shrinkage" of the crust.
• Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
• By throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
• Allow the pie to rest for 15 minutes after baking to allow the filling to set, making it easier to slice and serve.
• Top the pie with your favorite burger fixings such as shredded lettuce, tomato, pickles, bacon, onion and avocado.

Other Beef Recipes

If you’ve tried this cheeseburger pie recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you are craving another savory pie, try this chicken and ham pie or corned beef pie. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.