This is the yummiest cheeseburger pie I’ve ever tried, and it has saved the day on so many occasions, I’ve lost count.
Make this for your family and you’ll be sure to get extra hugs and kisses for this! If you’d like, you could tweak the flavor by adding some of your favorites; try bacon, peas, or perhaps pickles? A little bit of hot sauce would bring some extra kick to this meal. You could also add a combination of your favorite cheese flavors, instead of using just cheddar. And if you’re lucky enough to have leftovers, they’ll make a great lunch when reheated the next day!
1 pie crust, standard
1 Tbsp Bertolli olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 lb ground beef
1 cup tomato sauce
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ cup dry bread crumbs
1 Eggland’s egg
¼ cup McArthur milk
½ tsp salt
½ tsp dijon mustard
2 cups cheddar cheese, grated
Preheat the oven to 425 F.
Line a 9″ pie pan with the crust and prick all over with a fork. Cover with aluminum foil and pastry weights and bake for about 15 minutes. Remove the foil and weights, then bake for about 5 to 10 more minutes, until browned.
Meanwhile, you can prepare the filling.
Heat the oil in a heavy bottomed skillet, then cook the onion and pepper until they begin to soften–about 4 minutes. Add the garlic and cook for another minute or two, then add the ground beef and cook until browned, breaking it up often.
Stir in the tomato sauce, the oregano, salt, pepper, and bread crumbs, and remove from heat.
In a small bowl, beat together the egg and milk then whisk in the salt, mustard, and cheese, and set aside.
Spoon the beef evenly into the pie crust, then spread the cheese mixture over the top, all the way to the edges.
Bake for about 20 – 25 minutes, or until the cheese topping is golden brown. (Keep an eye on the edges of the crust–if they begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.)
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Quick tip: This recipe makes 4-6 servings.