Description
This Cheeseburger Pie combines all the delicious flavors of a classic cheeseburger layered into a savory pie with a crispy hash brown crust. With a flavorful ground beef filling mixed with sharp cheddar, ketchup, mustard, and diced butternut squash for added texture, this hearty dish makes a comforting meal perfect for family dinners.
Ingredients
Scale
Crust
- 16-ounce bag shredded hash browns, frozen
- 1 tablespoon oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Filling
- 1 lb. ground beef
- 1 medium onion, very finely diced
- 1 cup (5 ounces) finely diced butternut squash
- 1/4 teaspoon ground black pepper
- 2 teaspoons salt, divided
- 1-1/4 teaspoon garlic powder, divided
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 1/2 cup milk
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 teaspoon cornstarch
- 1/2 cup beef broth
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, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Press the seasoned hash browns evenly into the bottom and slightly up the sides of a 9-inch pie dish to form the crust.
- Bake the crust: Place the crust in the preheated oven and bake for about 20 minutes or until the edges are lightly golden and the crust is set. This helps to crisp up the base before adding the filling.
- Cook the beef filling: In a large skillet over medium heat, cook the ground beef, finely diced onion, and butternut squash until the beef is browned and fully cooked and the vegetables have softened, about 8-10 minutes. Drain any excess fat.
- Season the filling: Stir in 1 teaspoon salt, 3/4 teaspoon garlic powder, 1/4 teaspoon black pepper, ketchup, mustard, and sprinkle the cornstarch over the mixture. Mix well to combine and cook for another 2 minutes. Add the beef broth, stir, and simmer until the mixture thickens slightly, roughly 3-5 minutes.
- Add cheese and milk: Lower the heat and stir in the shredded sharp cheddar cheese and 1/2 cup of milk until the cheese is melted and the filling is creamy.
- Assemble the pie: Pour the cooked beef and cheese mixture over the baked hash brown crust, spreading it evenly.
- Bake the assembled pie: Return the pie to the oven and bake for an additional 25-30 minutes until the filling is bubbly and the top is starting to brown.
- Cool and serve: Remove the cheeseburger pie from the oven and let it cool for about 10 minutes before slicing. This rest time helps the pie set for easier serving.
Notes
- You can substitute butternut squash with finely diced carrots or leave it out if preferred.
- For a crispier crust, bake hash browns longer before adding filling if desired.
- This pie keeps well for up to 3 days in the refrigerator and reheats well in the oven or microwave.
- Add pickles or a dash of Worcestershire sauce to the filling for extra cheeseburger flavor.
