I first made this cheesy beef pie on a busy weeknight when I needed something that felt like comfort food but came together fast. It’s a hearty, cheese-forward meat pie with a crisp golden crust and a gooey center — exactly the kind of dish that comforts a crowd, works for potlucks, and keeps picky eaters happy. If you like easy one-dish dinners with big flavor, read on — and if you want another savory pie option for summer, check out this tomato pie recipe for inspiration: https://comfortfoodlite.com/southern-tomato-pie-savory-cheesy-irresistible/.
Why you’ll love this dish
This pie hits several home-cooking sweet spots: it’s quick to assemble, uses pantry-friendly ingredients, and delivers melt-in-your-mouth cheese with well-seasoned beef. It’s perfect for weeknight dinners, casual dinner parties, or a make-ahead lunch that reheats beautifully. The combination of cheddar, mozzarella, and cream cheese gives you both sharpness and melt — cheddar for flavor, mozzarella for stretch, and cream cheese for a creamy binder.
“A weekend favorite — crisp crust, deeply savory beef, and the kind of cheesy filling everyone fights over.”
Because it’s so adaptable, you can stretch it for a crowd or make mini versions for appetizers. If you want other hearty beef dishes, you might like this beef-and-broccoli stir-fry for a different weeknight option: https://comfortfoodlite.com/beef-and-broccoli-stir-fry/.
How this recipe comes together
Overview: Brown the beef with aromatics, mix it hot with three cheeses (cheddar, mozzarella, and softened cream cheese) so everything melds, then fill a ready-made pie crust and top with a second crust. A quick egg wash gives the pie its glossy, golden finish. Total active time is about 25–35 minutes plus baking.
What to expect as you cook:
- Browning and seasoning the beef creates the flavor base. Drain excess fat to avoid a soggy crust.
- Mixing the cheeses while the beef is warm helps the cream cheese loosen and bind the filling evenly.
- Sealing the edges well and venting the top lets steam escape so the crust stays flaky.
What you’ll need
- 1 pound ground beef (80/20 yields good flavor; leaner works if you drain well)
- 1 cup cheddar cheese, shredded (sharp or medium)
- 1 cup mozzarella cheese, shredded (for melt and stretch)
- 1 cup cream cheese, softened (room temperature — helps blend smoothly)
- 2 pie crusts (store-bought or homemade)
- 1 onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Notes and swaps:
- For a lower-fat version, swap half the cream cheese for Greek yogurt (adds tang).
- If you want a slightly different texture, try swapping mozzarella for Monterey Jack.
- For a small party tray, make this recipe in a rectangular pan and cut into squares; you can also adapt the filling for mini tart shells — similar to these beef crostini ideas: https://comfortfoodlite.com/beef-tenderloin-gorgonzola-crostini/.
How to prepare it
- Preheat the oven to 375°F (190°C).
- Heat a skillet over medium. Add the ground beef and cook, breaking it up, until browned.
- Stir in the chopped onion and minced garlic. Cook until the onion is soft and translucent. Season with salt and pepper. Drain off excess fat if needed.
- Transfer the hot beef mixture to a large bowl. Add the shredded cheddar, shredded mozzarella, and softened cream cheese. Stir until everything is well combined and the cream cheese melts into the mix.
- Roll out one pie crust and place it into a 9-inch pie dish, pressing to fit. Spoon the cheese-and-beef filling into the crust and spread evenly.
- Cover with the second pie crust. Crimp or seal the edges and trim any excess. Cut a few slits or a small decorative vent in the top to allow steam to escape.
- Brush the top crust lightly with the beaten egg to achieve a glossy golden color.
- Bake for 25–30 minutes, or until the crust is deeply golden and the filling is bubbling at the vents. Let the pie cool for 10–15 minutes before slicing so the filling sets.
Best ways to enjoy it
Serve slices warm with a crisp contrast. Good pairings:
- A bright side salad (baby greens, vinaigrette) to cut the richness.
- Tangy pickles or quick-pickled red onions for bite.
- Roasted vegetables or a simple coleslaw for a homestyle plate.
- For dessert after a savory meal, a spiced pumpkin pie or something equally celebratory complements the richness — try this bourbon brûlée pumpkin pie as a special treat: https://comfortfoodlite.com/bourbon-brulee-pumpkin-pie-an-incredible-ultimate-recipe-2/.
Presentation tip: slice into wedges and serve with a spoonful of the pan juices spooned aside, or cut into squares and present on a platter for parties.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Reheating: For a crisp crust, reheat individual slices on a baking sheet in a 350°F oven for 10–15 minutes. Microwaving works but softens the crust.
- Freezing: Wrap tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Food safety note: ground beef should reach 160°F during cooking. If you reheat, bring the internal temperature to at least 165°F.
Pro chef tips
- Soften the cream cheese to room temperature; it blends much more smoothly with hot beef.
- If your beef releases a lot of fat, drain it before adding the cheeses — excess oil leads to a soggy bottom.
- To prevent a soggy bottom crust, brush the raw bottom crust with a thin layer of beaten egg white or bake the bottom crust blind for 6–8 minutes before filling.
- Use a sharp knife to make vents and avoid tearing the crust. A small paring knife can create decorative shapes for a prettier top.
- Rotate the pie halfway through baking if your oven has hot spots to ensure even browning.
Creative twists
- Add veggies: sautéed mushrooms, diced bell peppers, or chopped spinach folded into the filling.
- Spice it up: stir in 1/2 to 1 teaspoon smoked paprika, cayenne, or a splash of hot sauce for heat.
- Make it Greek: swap mozzarella for feta and add chopped kalamata olives and oregano.
- Puff pastry version: use puff pastry sheets instead of pie crust for a flakier, lighter top.
- Vegetarian option: replace ground beef with crumbled tempeh or lentils seasoned the same way and increase the cheese slightly.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes. Bake time is 25–30 minutes. Plan for roughly 55–65 minutes total including resting.
Q: Can I make the filling ahead?
A: Yes. Prepare the beef-cheese filling and refrigerate up to 24 hours. Let it come closer to room temperature before filling the crust so the pastry bakes properly.
Q: Can I use frozen pie crusts?
A: Absolutely. Thaw according to package directions before filling. If using frozen-store crusts from the refrigerated section, they often work straight from cold — just press gently into the dish.
Q: Is this safe to freeze after baking?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Q: What if my filling seems too runny?
A: Drain excess beef fat. You can also stir in an extra 1/4 to 1/2 cup shredded cheddar or a tablespoon of flour/cornstarch to tighten the filling before baking.
Conclusion
If you want other classic beef-and-cheese pie ideas for inspiration or comparison, see this Beef & Cheese Pie recipe for a similar take on a comforting meat pie: Beef & Cheese Pie. For more variations and old-school cheesy meat pie ideas, this Cheddar Cheesy Meat Pie recipe offers helpful tweaks and serving notes: Cheddar Cheesy Meat Pie Recipe – Cheese.Food.com.
Cheesy Beef Pie
Ingredients
Main Ingredients
- 1 pound ground beef (80/20) Provides good flavor; leaner works if drained well.
- 1 cup cheddar cheese, shredded Use sharp or medium for flavor.
- 1 cup mozzarella cheese, shredded Provides melt and stretch.
- 1 cup cream cheese, softened Room temperature helps blend smoothly.
- 2 pie crusts Store-bought or homemade.
- 1 onion, chopped Yellow or sweet onion works best.
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 egg beaten For egg wash.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat a skillet over medium. Add the ground beef and cook, breaking it up, until browned.
- Stir in the chopped onion and minced garlic. Cook until the onion is soft and translucent. Season with salt and pepper. Drain off excess fat if needed.
- Transfer the hot beef mixture to a large bowl. Add the shredded cheddar, shredded mozzarella, and softened cream cheese. Stir until everything is well combined and the cream cheese melts into the mix.
Assembly
- Roll out one pie crust and place it into a 9-inch pie dish, pressing to fit.
- Spoon the cheese-and-beef filling into the crust and spread evenly.
- Cover with the second pie crust. Crimp or seal the edges and trim any excess. Cut a few slits or a small decorative vent in the top to allow steam to escape.
- Brush the top crust lightly with the beaten egg to achieve a glossy golden color.
Baking
- Bake for 25–30 minutes, or until the crust is deeply golden and the filling is bubbling at the vents.
- Let the pie cool for 10–15 minutes before slicing so the filling sets.
