Ah, a Beef, Cheese & Tomato Pie — think of it as a hearty, savory pie with a rich beef filling, melty cheese, and the bright flavor of tomatoes. Perfect for dinner with a golden, flaky crust. Here’s a detailed recipe:
Beef, Cheese & Tomato Pie
Servings: 4–6
Ingredients
For the filling:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1–2 tbsp olive oil
For the pie crust:
- 1 store-bought or homemade pie crust (top and bottom)
Optional toppings:
- 1 egg, beaten (for egg wash)
- Extra cheese
Instructions
1. Prepare the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onions and garlic until soft.
- Add ground beef and cook until browned.
- Stir in diced tomatoes, oregano, basil, salt, and pepper.
- Simmer 5–7 minutes until slightly thickened.
- Remove from heat and let cool slightly. Stir in ¾ of the cheese, reserving the rest for topping.
2. Assemble the pie:
- Preheat oven to 375°F (190°C).
- Roll out bottom pie crust into a pie dish.
- Spoon the beef mixture evenly into the crust.
- Sprinkle remaining cheese on top.
- Cover with top crust, seal edges, and cut small slits for steam to escape.
- Brush with beaten egg for a golden finish.
3. Bake:
- Bake for 30–35 minutes, or until crust is golden brown.
- Let rest 5 minutes before slicing.
Tips for Best Results
- Cheese: A combination of sharp cheddar and mozzarella gives gooeyness plus flavor.
- Tomatoes: Drain canned tomatoes slightly to prevent a soggy crust.
- Herbs: Fresh basil or parsley can be added for brighter flavor.
- Make-ahead: Pie can be assembled and refrigerated for a few hours before baking.
If you want, I can also give a quick skillet version that uses puff pastry or phyllo sheets and cooks in 25 minutes — super fast but just as cheesy and hearty.
Do you want me to do that?
