Cheesy Beef Pie
A hearty, cheese-forward meat pie with a crisp golden crust and a gooey center, perfect for comfort food lovers and potlucks.
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.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can be reheated in a 350°F oven for a crisp crust.