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.
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.