If you have ever craved the bold, satisfying flavors of a deep dish pizza but wanted something heartier and more dinner-table worthy, this Deep Hamburger Beef Sausage Pie is exactly what you need. Picture a golden, flaky pie crust cradling layers of seasoned ground beef, savory beef sausage, tangy tomato sauce, and bubbling melted cheese. It is the kind of meal that silences a crowded table and has everyone reaching for seconds before the first round is even finished.

This recipe pulls inspiration from the beloved deep dish pizza tradition of Chicago, but it lives comfortably in the world of hearty home cooking. Think of it as a pizza pie that grew up, put on its Sunday best, and decided to be a proper dinner. Whether you are hunting for new recipes using hamburger or just want something that hits differently on a cold weeknight, this dish delivers on every front.

Why This Recipe Works

Dual-meat depth: Combining ground hamburger with beef sausage creates a filling that is rich, complex, and far more satisfying than using a single protein. Each bite offers layered flavor.
Pie crust magic: Using a buttery pie crust instead of traditional pizza dough gives this sausage pie a tender, flaky base that holds up beautifully to the hearty filling without turning soggy.
Deep dish advantage: The tall sides of a deep dish pan let you pile on generous amounts of filling, cheese, and sauce, making every slice a complete, filling meal.
Family-friendly versatility: This dish works equally well for a casual weeknight dinner or a laid-back weekend gathering, and leftovers reheat like a dream.

What You’ll Need

1 lb ground beef (80/20): The fat content keeps the filling juicy and flavorful during baking.
1/2 lb beef sausage: Choose a mildly seasoned variety for balance, or spicy if you love heat.
1 pre-made or homemade pie crust (9-inch deep dish): A deep dish pie shell gives you the tall walls needed to hold all that filling.
1 cup marinara or pizza sauce: Use your favorite jarred sauce or a quick homemade version.
1 1/2 cups shredded mozzarella cheese: Whole milk mozzarella melts best and gives you that glorious cheese pull.
1/2 cup shredded sharp cheddar: Adds a tangy contrast to the mozzarella.
1 small onion, diced: Sauteed onion sweetens and deepens the meat filling.
3 cloves garlic, minced: Because everything is better with garlic.
1 tsp Italian seasoning: Ties together the flavors of both meats.
1/2 tsp crushed red pepper flakes (optional): For a gentle kick.
Salt and black pepper to taste: Season generously.
1 tbsp olive oil: For sauteing the aromatics.

Using the right cookware makes a real difference when building a deep dish like this one. A quality deep-dish pie pan or cast iron skillet ensures even heat distribution and a properly crisped crust every single time.

Here’s the complete recipe:

Deep Hamburger Beef Sausage Pie

This Deep Hamburger Beef Sausage Pie combines seasoned ground beef and savory beef sausage in a buttery, flaky deep dish pie crust topped with marinara sauce and bubbling melted cheese. It is the ultimate comfort food dinner that brings together the bold flavors of a deep dish pizza with the hearty satisfaction of a classic meat pie. Perfect for feeding a hungry family any night of the week.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main

Cuisine American

Servings 6 servings

Calories 520 kcal

Equipment

9-inch deep dish pie pan or cast iron skillet
Large skillet
Wooden spoon or spatula
Aluminum foil

Ingredients

1 lb ground beef (80/20) higher fat content for juicy filling
1/2 lb beef sausage mild or spicy, casings removed
1 deep dish pie crust (9-inch) pre-made or homemade
1 cup marinara or pizza sauce divided
1 1/2 cups shredded mozzarella cheese whole milk for best melt
1/2 cup shredded sharp cheddar cheese
1 small onion diced
3 cloves garlic minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes optional
1 tbsp olive oil
salt and black pepper to taste

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and allow it to fully heat while you prepare the filling.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
Add the ground beef and beef sausage to the skillet, breaking them up with a wooden spoon as they cook. Season with Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Cook until no pink remains, about 8 to 10 minutes. Drain the excess fat thoroughly.
Stir in the minced garlic and cook for 1 minute until fragrant. Remove the skillet from heat and stir in half of the marinara sauce, just enough to moisten the filling without making it too loose.
Press the deep dish pie crust into a greased 9-inch deep dish pan, pressing it up the sides to form tall walls. Prick the bottom lightly with a fork to prevent puffing.
Spread the remaining marinara sauce evenly across the bottom of the pie crust. Spoon the meat mixture over the sauce in an even layer. Top generously with the shredded mozzarella and cheddar cheeses, covering all the way to the edges.
Place the pie on the center rack of the preheated oven and bake for 30 to 35 minutes, until the crust is deeply golden and the cheese is bubbling and lightly browned in spots. If the crust edges darken too quickly, tent them loosely with aluminum foil.
Remove the pie from the oven and allow it to rest for at least 10 minutes before slicing. This resting time allows the filling to set so each slice holds its shape cleanly when served.

Notes

Drain the meat filling thoroughly before adding it to the pie crust to prevent a soggy bottom. For an extra crisp crust, blind bake the empty crust at 375F for 8 minutes before adding the filling. This pie can be assembled up to 24 hours in advance and refrigerated unbaked. Add 5 to 8 extra minutes to the bake time when cooking from cold. Leftovers keep in an airtight container in the refrigerator for up to 4 days and freeze well for up to 3 months. Reheat slices in a 350F oven for best texture.

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Make It Your Own

Swap the protein: Ground turkey or pork sausage work beautifully if you want to change things up from traditional beef sausage.
Go veggie on top: Load the surface with sliced bell peppers, mushrooms, or olives before baking for color and extra flavor, much like a classic pie crust pizza.
Cheese variations: Try provolone, pepper jack, or a smoky gouda in place of or alongside the mozzarella for a different flavor profile.
Sauce swap: Substitute the marinara with a white bechamel sauce for a creamier, more indulgent version of this deep dish hamburger sausage pie.

How to Make Deep Hamburger Beef Sausage Pie

Preheat your oven: Set the oven to 375 degrees Fahrenheit (190 degrees Celsius) and allow it to fully preheat while you prepare the filling. A properly heated oven is key to a crisp crust.
Brown the meats: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2 to 3 minutes until softened. Add the ground beef and beef sausage, breaking them up as they cook. Season with Italian seasoning, salt, pepper, and red pepper flakes. Cook until no pink remains, about 8 to 10 minutes. Drain excess fat thoroughly.
Add garlic and sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in half the marinara sauce, just enough to moisten the filling without making it too wet.
Prepare the crust: Press your deep dish pie crust into a greased 9-inch deep-dish pan or cast iron skillet, pressing it up the sides to create tall walls. Prick the bottom lightly with a fork.
Layer the filling: Spread the remaining marinara sauce across the bottom of the crust. Spoon the meat mixture evenly over the sauce. Top generously with mozzarella and cheddar cheese, making sure to cover all the way to the edges.
Bake to perfection: Place the pie on the center rack and bake for 30 to 35 minutes, until the crust is deeply golden and the cheese is bubbling and lightly browned in spots. If the crust edges begin to darken too quickly, tent them loosely with foil.
Rest before slicing: Allow the pie to rest for at least 10 minutes before cutting. This resting time lets the filling set up so your slices hold their shape cleanly.

Expert Tips

Drain the meat well: Excess grease in the filling is the number one reason a pie crust turns soggy. Always drain thoroughly and even blot with paper towels if needed.
Blind bake for extra crispiness: If you prefer an exceptionally crisp bottom crust, pre-bake it for 8 minutes before adding the filling. This is especially useful when using a homemade crust.
Do not overfill: It is tempting to pile the filling sky high, but overfilling causes spills and uneven baking. Leave about half an inch of space at the top.
Use room temperature crust: Cold pie crust straight from the fridge can crack when you press it into the pan. Let it sit at room temperature for 10 to 15 minutes first for easier handling.

Serving Suggestions

Classic pairing: Serve alongside a crisp Caesar salad or a simple garden salad dressed with Italian vinaigrette to balance the richness of the pie.
Garnish it up: A sprinkle of fresh basil, chopped parsley, or a drizzle of chili oil right before serving elevates the presentation and flavor beautifully.
Bread on the side: Warm garlic bread or crusty Italian rolls are perfect for scooping up any extra sauce from the plate.
Casual entertaining: Cut the pie into small wedges and serve as a hearty appetizer at gatherings. It is a guaranteed crowd-pleaser that disappears fast.

Storing and Reheating

Refrigerating leftovers: Store cooled slices in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers incredibly satisfying.
Freezing: Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Label with the date so you know what you are grabbing.
Reheating in the oven: For best results, reheat slices in a 350 degree oven for 10 to 15 minutes. This brings the crust back to life without making it rubbery.
Microwave option: In a pinch, microwave individual slices on a microwave-safe plate for 90 seconds to 2 minutes, though the crust will be softer than oven-reheated.

Frequently Asked Questions

Can I use store-bought pie crust for this recipe?
Absolutely. A refrigerated deep dish pie shell from the grocery store works perfectly and saves significant prep time. Just make sure it is a deep dish variety, not a standard shallow one, to accommodate all the filling.

What is the difference between this and a regular deep dish pizza?
While a traditional deep dish pizza uses a yeasted dough, this sausage pie uses a classic buttery pie crust, giving it a flakier, more tender texture. The filling is also richer and meatier than most pizza pies, making it feel more like a proper dinner entree.

Can I make this pie ahead of time?
Yes. You can assemble the entire pie up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate it unbaked. When ready to cook, add 5 to 8 extra minutes to the baking time since it will be going in cold.

How do I prevent a soggy bottom crust?
The keys are draining the meat filling completely, not adding too much sauce, and considering a quick blind bake of the crust before filling. These three steps together virtually guarantee a firm, golden base.

Final Thoughts

This Deep Hamburger Beef Sausage Pie is the kind of recipe that earns a permanent spot in your dinner rotation. It combines the soul-warming appeal of deep dish comfort food with the satisfying heartiness of a proper meat pie, resulting in something truly special. Whether you are serving it to a hungry family on a Tuesday night or impressing guests at a casual dinner party, this dish consistently delivers big, bold flavors wrapped in a perfectly golden crust. Give it a try this week and watch it become an instant household favorite.

Best Deep Hamburger Beef Sausage Pie – Hearty Comfort Food

Why This Recipe Works

What You’ll Need