Description
This savory Cheeseburger Pie combines a crispy hash brown crust with a rich, flavorful ground beef and cheddar cheese filling. It’s a comforting casserole-style dish perfect for a hearty family meal, blending the classic flavors of a cheeseburger into an easy-to-make baked pie.
Ingredients
Scale
Crust
- 16-ounce bag shredded hash browns, frozen
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Vegetables & Cheese
- 1 cup (5 ounces) finely diced butternut squash
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 1-1/4 teaspoon garlic powder, divided
- 1/4 teaspoon ground black pepper
Beef Mixture
- 1 lb. ground beef
- 1 medium onion, very finely diced
- 2 teaspoons salt
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 teaspoon cornstarch
- 1/2 cup beef broth
- 1/2 cup milk
Instructions
- Prepare the crust: Preheat your oven to 375°F (190°C). In a mixing bowl, toss the frozen shredded hash browns with 1 tablespoon of oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper until evenly coated. Press the hash browns firmly into the bottom and sides of a 9-inch pie dish to form an even crust.
- Partially bake the crust: Place the pie dish with the hash brown crust in the oven and bake for about 15 minutes until the edges begin to crisp but the inside is still slightly soft. Remove from the oven and set aside.
- Cook the butternut squash: While the crust bakes, lightly steam or sauté the diced butternut squash until just tender, about 5 minutes. This softens the squash so it integrates well in the filling.
- Prepare the beef mixture: In a skillet over medium heat, cook the ground beef with the finely diced onion until the beef is browned and the onions are translucent. Drain any excess fat. Stir in 1 teaspoon garlic powder, 2 teaspoons salt, 1/4 teaspoon black pepper, ketchup, and mustard. In a small bowl, mix the cornstarch with beef broth and milk, then add this mixture to the skillet. Cook, stirring occasionally, until the mixture thickens slightly, about 3-5 minutes.
- Combine filling ingredients: Remove the skillet from heat and fold in the cooked butternut squash, 3/4 cup shredded sharp cheddar cheese, and the remaining 1/4 teaspoon garlic powder until evenly distributed.
- Assemble the pie: Pour the beef and vegetable filling into the baked hash brown crust and spread evenly.
- Bake the assembled pie: Return the pie to the oven and bake for another 35-40 minutes until the filling is bubbly and the cheese has melted and slightly browned on top.
- Cool and serve: Let the cheeseburger pie cool for 5-10 minutes before slicing. This helps the filling set and makes serving easier.
Notes
- Using shredded hash browns directly from frozen ensures a crispier crust when baked.
- Finely dicing the butternut squash helps it blend seamlessly into the filling without overpowering the texture.
- Adjust seasoning to taste, especially salt, depending on your beef broth’s salt content.
- Letting the pie cool slightly before serving allows the filling to firm up and prevents it from falling apart.
- This dish can be reheated well, making it great for leftovers the next day.
