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Cheesy Beef Pie

A comforting and indulgent cheesy beef pie that's quick to assemble and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb ground beef, 80/20 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)
  • 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).

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or line a baking sheet for hand pies.
Cooking the Filling
  1. 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.
  2. 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.
  3. Stir in the minced garlic, tomato paste, Worcestershire sauce, oregano, salt, and pepper. Cook 1 to 2 minutes until the tomato paste darkens slightly.
  4. 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.
  5. 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.
Assembling the Pie
  1. Roll out the pastry so it fits your dish. Spoon the filling into the prepared pie dish, pressing gently to level.
  2. Sprinkle remaining 1/2 cup cheddar evenly on top. Cover with pastry top, crimp edges to seal, and cut a few vents.
Baking
  1. 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.
  2. Look for a puffed, flaky top and bubbling cheese as visual cues.
Serving
  1. Let the pie rest 10 minutes before slicing so the filling sets. Serve warm.

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.