I remember coming home from school on rainy afternoons to the smell of ground beef bubbling with onions and a warm pie crust coming together on the counter, a simple comfort that led me to this hamburger pie that feels like dinner and memory rolled into one.
Why You’ll Love It
This hamburger pie is the kind of recipe that fits into busy family evenings yet feels homemade and gentle, a single-dish supper that feeds a crowd and warms the kitchen. Bake it when you want something filling without fuss, bring it to potlucks where everyone asks for seconds, or make a cozy weekend dinner that tastes like the kind of meal someone took time to make for you.
Serves 6
Prep Time: 20 minutes |
Cook Time: 45 minutes |
Total Time: 65 minutes
Ingredients
- 1 pound ground beef (450 g)
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas and carrots), thawed
- 1 tablespoon tomato paste
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese (about 100 g)
- 1 refrigerated 9 inch pie crust for bottom and 1 refrigerated crust for top, or one double crust
- 1 large egg beaten with 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 375 F 190 C and position a rack in the center, then unroll one pie crust into a 9 inch pie dish and set aside in the fridge while you make the filling.
- Heat a skillet over medium heat and add the ground beef, breaking it up with a spatula, cook until browned about 6 to 8 minutes, then drain excess fat if needed.
- Add the chopped onion and garlic to the skillet, cook until softened about 4 minutes, stir in the tomato paste, ketchup, Worcestershire sauce, thyme, salt and pepper, cook for 2 minutes to combine.
- Stir in the thawed mixed vegetables and let the mixture simmer for 2 minutes, then remove from heat and fold in half the shredded cheddar so the filling is well mixed but still slightly warm.
- Pour the beef mixture into the chilled pie crust and spread it evenly, sprinkle the remaining cheddar over the top, then place the second crust over the filling, crimp the edges to seal and trim any excess dough.
- Brush the top crust with the egg wash and cut a few small vents for steam, place the pie on a baking sheet and bake for 30 to 35 minutes until the crust is golden and the filling bubbles slightly.
- Let the pie rest for 10 minutes before slicing so the filling sets, then serve warm with a simple salad or mashed potatoes if you like.
Recipe Variations
- Cheesy Potato Topped Hamburger Pie Swap the top crust for thinly sliced potatoes layered with butter and herbs for a shepherds pie twist.
- Tex Mex Hamburger Pie Add 1 teaspoon chili powder, 1/2 teaspoon cumin and use pepper jack cheese, top with sliced jalapenos and cilantro for a spicy version.
- Lighter Turkey Hamburger Pie Use ground turkey instead of beef and reduce cheddar to 1/2 cup for a leaner pie.
- Veggie Packed Hamburger Pie Increase the vegetables to 2 cups and add chopped mushrooms and bell pepper for extra texture and flavor.
Make Ahead: The beef filling can be cooked and cooled up to 48 hours ahead and stored in an airtight container in the fridge, assemble and bake the pie on the day you plan to serve it. You can also freeze a fully assembled unbaked pie wrapped tightly for up to 2 months and bake from frozen adding 10 to 15 minutes to the bake time.
Frequently Asked Questions
Can I use pre cooked or leftover ground beef for the filling
Yes you can, just reheat the beef with the onions and seasonings so the flavors blend before assembling the pie
How do I prevent a soggy bottom crust
Make sure to drain excess fat from the beef, use a hot oven and bake the pie on a preheated baking sheet to help the bottom crust crisp
Can I make this pie in advance and reheat it
Yes bake the pie fully, cool, wrap and refrigerate up to 2 days then reheat in a 350 F 175 C oven until warmed through
Hamburger Pie
This hamburger pie is the kind of recipe that fits into busy family evenings yet feels homemade and gentle, a single-dish supper that feeds a crowd and warms the kitchen. Bake it when you want something filling without fuss, bring it to potlucks where everyone asks for seconds, or make a cozy weekend dinner that tastes like the kind of meal someone took time to make for you.
Ingredients
- 1 pound ground beef (450 g)
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas and carrots), thawed
- 1 tablespoon tomato paste
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese (about 100 g)
- 1 refrigerated 9 inch pie crust for bottom and 1 refrigerated crust for top, or one double crust
- 1 large egg beaten with 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 375 F 190 C and position a rack in the center, then unroll one pie crust into a 9 inch pie dish and set aside in the fridge while you make the filling.
- Heat a skillet over medium heat and add the ground beef, breaking it up with a spatula, cook until browned about 6 to 8 minutes, then drain excess fat if needed.
- Add the chopped onion and garlic to the skillet, cook until softened about 4 minutes, stir in the tomato paste, ketchup, Worcestershire sauce, thyme, salt and pepper, cook for 2 minutes to combine.
- Stir in the thawed mixed vegetables and let the mixture simmer for 2 minutes, then remove from heat and fold in half the shredded cheddar so the filling is well mixed but still slightly warm.
- Pour the beef mixture into the chilled pie crust and spread it evenly, sprinkle the remaining cheddar over the top, then place the second crust over the filling, crimp the edges to seal and trim any excess dough.
- Brush the top crust with the egg wash and cut a few small vents for steam, place the pie on a baking sheet and bake for 30 to 35 minutes until the crust is golden and the filling bubbles slightly.
- Let the pie rest for 10 minutes before slicing so the filling sets, then serve warm with a simple salad or mashed potatoes if you like.
Conclusion
This hamburger pie is a quiet kind of comfort food that keeps well, feeds people easily and carries a familiar flavor that feels like home. Make it when you want something satisfying without fuss, and do not be afraid to tweak the fillings to match what your family loves. Take your time with the assembly, trust your taste when seasoning, and enjoy the simple pleasure of a warm slice shared at the table.
