Cheesy Beef Pie
This cheesy meat pie made with ground beef can be prepared as an open-faced pie. Omit the top crust and layer with extra cheese. It’s a good idea to lay a sheet of tinfoil over the top while baking for the first forty minutes, to avoid the cheese from burning. Take the foil off during the last ten to fifteen minutes and allow it to brown a little.
Ingredients
Filling
- 4 eggs
- 2 tbsp Bisquick
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp cayenne pepper
- 8 oz tomato sauce
- 2 lbs ground beef
- 3 cups grated cheddar cheese
Crust
- 3 cups Bisquick
- 1 cup butter (cold and cubed)
- ½ cup cold water
Instructions
Filling
- In a skillet, cook two pounds of ground beef. Remove from heat and drain excess grease.
- In a mixing bowl, beat four eggs. Stir in two tablespoons of Bisquick, two teaspoons of garlic powder, two teaspoons of onion powder, one-half teaspoon of cayenne pepper, and eight ounces of tomato paste.
- Add the ground beef and mix until well combined. Fold in half of the shredded cheddar cheese. Set aside and prepare the crust.
Crust
- Place three cups of Bisquick in a mixing bowl. Cut in one cup of butter using a pastry blender until crumbly.
- Add one-half cup of cold water a little at a time until the mixture forms a dough.
- Shape into a ball, wrap with plastic wrap and refrigerate for an hour.
Preparation
- Preheat the oven to three hundred and fifty degrees. Grease a pie pan and set it aside while preparing the dough.
- Remove the dough from the refrigerator and divide into two equal portions. Roll each one out to be used for the meat pie.
- Place one of the rolled-out pieces into the prepared pie pan. Transfer the meat mixture to the pie dough, and sprinkle evenly with the remaining cheddar cheese.
- Cover with the top piece of pie dough and crimp the edges. Poke a few holes in the top to vent using a fork.
- Bake for approximately forty-five minutes to one hour.
- Enjoy!
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