Cheesy Beef Pie
Introduction
I still remember the first time I made this Cheesy Beef Pie: it was a rainy evening, the kind that begs for something warm, savory, and a little bit indulgent. I had browned a pound of ground beef, found a forgotten block of cheddar in the fridge, and decided to roll everything into a flaky crust. The smell that filled the kitchen felt like a hug, and my family declared it a keeper. That comforting, gooey center and crisp pastry edge turned this into our weeknight favorite.
If you like layered, comforting bakes, you might also enjoy a sweet twist from my baking experiments, such as this apple pie cinnamon roll bake inspiration which shares the same cozy spirit.
Why Make This Recipe
What makes this Cheesy Beef Pie special is its simple, unfussy combination of pantry-friendly ingredients that transform into a crowd-pleasing meal. It is:
- Family-approved and kid-friendly, thanks to the melted cheese and savory meat.
- Quick to assemble on weeknights, especially if you use store-bought pastry.
- Flexible, letting you adapt the filling to what’s in your fridge. You will love this recipe for its comforting flavors, straightforward method, and the way it brings people together around the table.
Ingredients You’ll Need
For the Filling
- 1 lb (450 g) ground beef, 80/20 for flavor and moisture. Use leaner if you prefer less fat.
- 1 medium onion, finely chopped (about 1 cup).
- 2 cloves garlic, minced.
- 1 cup frozen peas and carrots, thawed. Substitute with chopped bell pepper or corn.
- 1 tablespoon tomato paste.
- 1 teaspoon Worcestershire sauce or soy sauce for umami.
- 1 teaspoon dried oregano or mixed Italian herbs.
- 1/2 teaspoon salt, adjust to taste.
- 1/4 teaspoon black pepper.
- 1/2 cup beef or chicken broth to loosen the filling if needed.
For the Cheese Topping and Binding
- 1 1/2 cups sharp cheddar cheese, grated (about 6 oz or 170 g). Use good-quality cheddar for best flavor.
- 1/2 cup grated mozzarella for extra stretch (optional).
- 1 large egg, beaten (for egg wash and binding).
For the Pastry
- 1 sheet store-bought puff pastry or 1 single pie crust (about 9-inch). For a homemade crust use 1 recipe of your favorite pie dough, chilled.
Notes
- Fresh herbs brighten the filling. Add a tablespoon of chopped parsley if available.
- For a gluten-free version, use a certified gluten-free pastry.
- For lower fat, substitute part of the beef with cooked lentils.
How to make Cheesy Beef Pie
Step 1: Preheat and prepare
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or line a baking sheet for hand pies.
Step 2: Cook the aromatics
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook 4 to 5 minutes until translucent and fragrant.
Step 3: Brown the beef
- Add the ground beef and cook 6 to 8 minutes, breaking it up with a spoon, until no longer pink and just starting to brown. Drain excess fat if you prefer a less greasy filling.
Step 4: Build the filling
- Stir in the minced garlic, tomato paste, Worcestershire sauce, oregano, salt, and pepper. Cook 1 to 2 minutes until the tomato paste darkens slightly. Add the peas and carrots and the broth if the mixture seems dry. Simmer 2 to 3 minutes until the filling is cohesive but not soupy. The mixture should be moist and hold together; if it looks watery, cook a minute longer to reduce liquid.
Step 5: Add cheese to the filling
- Remove skillet from heat and stir in 1 cup of the grated cheddar and the mozzarella if using. The residual heat will melt some cheese and bind the mixture.
Step 6: Assemble the pie
- Roll out the pastry so it fits your dish. Spoon the filling into the prepared pie dish, pressing gently to level. Sprinkle remaining 1/2 cup cheddar evenly on top. Cover with pastry top, crimp edges to seal, and cut a few vents. Alternatively, assemble as individual hand pies on a baking sheet.
Step 7: Egg wash and bake
- Brush the pastry with beaten egg for a golden finish. Bake at 400°F (200°C) for 25 to 35 minutes for a full pie, or 18 to 22 minutes for smaller hand pies, until the crust is deep golden and bubbling around the edges. Look for a puffed, flaky top and bubbling cheese as visual cues.
Step 8: Rest and serve
- Let the pie rest 10 minutes before slicing so the filling sets. Serve warm.
Tips & Recipe Variations
- Use hot skillet filling cooled slightly before filling pastry to prevent soggy bottom.
- For deeper flavor, sauté 1/2 cup diced celery and carrot with the onion.
- Avoid a watery filling by draining excess juices or cooking a bit longer to reduce liquid.
- Vegetarian option: replace ground beef with cooked lentils or a crumbled firm tofu seasoned with soy sauce and smoked paprika.
- Low-carb option: use a cauliflower crust or omit pastry and bake filling in a gratin dish topped with mashed cauliflower.
- Make ahead: prepare filling up to 2 days in advance and assemble just before baking.
- Freezing: unbaked assembled pies can be frozen for up to 2 months; bake from frozen, adding 10 to 15 minutes to the bake time.
- Reheating: reheat slices in a 350°F (175°C) oven for 10 to 15 minutes for crisp pastry; avoid the microwave to prevent sogginess.
How to Serve
- Serve slices with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
- Pair with roasted root vegetables or a simple coleslaw for texture contrast.
- For drinks, a medium-bodied red wine, a cold beer, or a sparkling iced tea complements the savory-cheesy profile.
- Presentation tip: garnish with finely chopped parsley and a light dusting of grated cheddar for a cozy, rustic look.
- Approximate serving size: serves 4 to 6 depending on slice size. Nutrition will vary based on pastry choice and exact ingredients used.
Frequently Asked Questions
Q: Can I make this recipe ahead of time? A: Yes. Prepare the filling up to 48 hours ahead and refrigerate. Assemble and bake when ready.
Q: Can I freeze leftovers? A: Yes. Store baked leftovers in an airtight container for up to 3 months. Reheat in the oven for best texture.
Q: What can I use instead of cheddar? A: Use Gruyère for a nutty note, Monterey Jack for milder flavor, or a sharp Colby for similar tang.
Q: How do I prevent the pie from becoming watery? A: Drain excess fat after browning, reduce filling on the stove to evaporate excess liquid, and avoid overloading with watery vegetables.
Q: Can I make this dairy-free? A: For dairy-free, use a plant-based pastry and meltable dairy-free cheese alternatives; flavor may differ slightly.
“This Cheesy Beef Pie became our go-to comfort dinner. The crust bakes up perfectly golden and the filling is rich and satisfying. Loved by kids and grown-ups alike.” – A happy home cook
Conclusion
This Cheesy Beef Pie is one of those recipes that makes busy nights feel special and family meals feel cozy. It balances simple pantry ingredients with big flavor, and the melted cheddar brings everything together in the most comforting way. I hope you try it, make it your own, and share how it turned out. For a variation that highlights a different cheesy meat pie tradition, check this Cheddar Cheesy Meat Pie Recipe – Cheese.Food.com.
Cheesy Beef Pie
Ingredients
Method
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or line a baking sheet for hand pies.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook 4 to 5 minutes until translucent and fragrant.
- Add the ground beef and cook 6 to 8 minutes, breaking it up with a spoon, until no longer pink and just starting to brown. Drain excess fat if you prefer a less greasy filling.
- Stir in the minced garlic, tomato paste, Worcestershire sauce, oregano, salt, and pepper. Cook 1 to 2 minutes until the tomato paste darkens slightly.
- Add the peas and carrots and the broth if the mixture seems dry. Simmer 2 to 3 minutes until the filling is cohesive but not soupy.
- Remove skillet from heat and stir in 1 cup of the grated cheddar and the mozzarella if using. The residual heat will melt some cheese and bind the mixture.
- Roll out the pastry so it fits your dish. Spoon the filling into the prepared pie dish, pressing gently to level.
- Sprinkle remaining 1/2 cup cheddar evenly on top. Cover with pastry top, crimp edges to seal, and cut a few vents.
- Brush the pastry with beaten egg for a golden finish. Bake at 400°F (200°C) for 25 to 35 minutes for a full pie, or 18 to 22 minutes for smaller hand pies.
- Look for a puffed, flaky top and bubbling cheese as visual cues.
- Let the pie rest 10 minutes before slicing so the filling sets. Serve warm.
Notes
- One-Pot Macaroni Cheeseburger Soup Recipe - January 13, 2026
- Cheesy Beef Rigatoni Bake - January 5, 2026
- Easy Sheet Pan Blueberry Shortcake - January 4, 2026
