Cheesy Beef Pie
A hearty and cheesy beef pie featuring seasoned ground beef, green peppers, and onions topped with biscuits and melted Cheddar cheese. Perfect for family dinners, it offers comforting flavors with a savory, cheesy crust that pairs well with a simple salad or vegetables.
Ingredients
- 1 lb. ground beef ⓘ
- 1 1/2 cups diced green pepper ⓘ
- 3 tablespoons minced onion ⓘ
- 1 (8 oz.) can tomato sauce with mushrooms
- 1 teaspoon chili powder ⓘ
- 1/2 teaspoon garlic salt ⓘ
- 1 1/2 cups shredded mild Cheddar cheese, divided ⓘ
- 1/2 cup commercial sour cream ⓘ
- 1 egg, beaten ⓘ
- 1 (5 oz.) can refrigerated buttermilk biscuits ⓘ
Instructions
- Saute ground beef, green pepper, and onion in a skillet until the meat is cooked through.
- Drain well on paper towels.
- Return the beef mixture to the skillet.
- Add tomato sauce, chili powder, garlic salt, and cook for a few minutes.
- Combine 1/2 cup shredded Cheddar cheese, sour cream, and beaten egg; mix well.
- Stir the cheese mixture into the meat mixture.
- Spoon the meat mixture into an 8-inch baking dish.
- Split the refrigerated buttermilk biscuits and place on top of the meat mixture.
- Bake at 375°F (190°C) for 20 to 25 minutes.
- During the last 10 minutes of baking, sprinkle the remaining Cheddar cheese on top.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the beef mixture. If you don't have buttermilk biscuits, you can substitute them with homemade biscuit dough or puff pastry. Using lean ground beef or turkey can make this dish a bit healthier while still maintaining flavor. Feel free to experiment with different cheese varieties like pepper jack or mozzarella for added richness.
Serving Suggestions
This Cheesy Beef Pie pairs beautifully with a side salad or steamed vegetables for a balanced meal. For a heartier option, serve it alongside mashed potatoes or roasted potatoes. A dollop of sour cream on top enhances the flavors, and feel free to sprinkle fresh herbs like parsley or chives for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the oven will help keep the biscuits crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Beef Pie contains roughly 639 calories, with 34g protein, 35g carbohydrates, and 41g fat. It is an excellent source of calcium (71% of the Daily Value), protein (67% of the Daily Value), and vitamin A (51% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 981mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the beef and cheese mixture in advance and store it in the refrigerator for up to 24 hours. When ready to bake, simply assemble the pie with the biscuits and bake as directed. This is a great way to save time on busy weeknights.
Can I freeze Cheesy Beef Pie?
Absolutely! You can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight and bake as directed. This makes for a quick and convenient meal option.
What can I use instead of ground beef?
If you're looking for alternatives, ground turkey or chicken works well as a lighter substitute. For a vegetarian option, try using lentils or a meat substitute like crumbled tempeh or plant-based ground meat. Adjust the seasoning to match your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).