Hamburger Pie
This hamburger pie is the kind of dinner that shows up on a Tuesday and somehow feels like a hug. Seasoned ground beef simmered in a rich tomato sauce, tucked under a blanket of buttery mashed potatoes, and finished with a layer of melted cheddar. It's forgiving, filling, and uses ingredients you probably already have on hand.
Equipment
- Large oven safe skillet or 9x13 inch baking dish
- Cast iron skillet optional, for stovetop-to-oven cooking
- Large pot for boiling potatoes
- Potato masher or ricer for smooth mashed potatoes
- Wooden spoon for breaking up ground beef
- Measuring cups and spoons
- Cutting board and sharp knife
- Offset spatula useful for spreading potato topping evenly
Ingredients
- 2 pounds ground beef 907g, 85% lean
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 cloves garlic minced
- 1 can (15 ounces) tomato sauce 425g
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) green beans 411g, drained
- salt and black pepper to taste
- 2 tablespoons olive oil
For the Mashed Potato Topping
- 4 cups mashed potatoes prepared, about 2 pounds or 907g russet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream 120ml
- 1 large egg yolk
For the Topping
- 1 1/2 cups sharp cheddar cheese shredded, divided
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Boil and prepare the potatoes: Peel and cut potatoes into 1-2 inch chunks. Boil in salted water for 15-18 minutes until tender. Drain and return to pot to steam dry.
- Mash potatoes with butter, milk, egg yolk, salt, and pepper until smooth. Set aside.
- Preheat oven to 375°F. If using a separate baking dish, lightly grease a 9x13 inch dish.
- Brown the ground beef: Heat olive oil in a large oven-safe skillet over medium-high heat. Cook onion for 3-4 minutes until softened. Add beef and cook for 6-8 minutes until browned, breaking it apart. Add garlic during the last minute and drain excess grease.
- Build the sauce: Stir in tomato sauce, tomato paste, Worcestershire sauce, oregano, and smoked paprika. Season with salt and pepper. Simmer for 5 minutes until thickened.
- Fold in drained green beans and spread the beef mixture evenly in the skillet or baking dish.
- Top with mashed potatoes: Spoon potatoes over the beef mixture in dollops and spread evenly, sealing the edges. Drag a fork across the top for texture.
- Sprinkle 1 cup of shredded cheddar over the potatoes.
- Bake for 20 minutes until bubbling. Sprinkle remaining 1/2 cup cheddar on top and bake for another 8-10 minutes until golden and melted.
- Rest for 10 minutes before serving. Garnish with fresh parsley.
Notes
- Drain the ground beef thoroughly after browning to avoid a greasy or watery filling.
- Let the mashed potatoes cool slightly before spreading if they feel too loose to hold their shape.
- Use a fork to texture the potato topping so it gets crispy golden peaks in the oven.
- Do not skip the resting time—it helps the pie hold together when sliced.
- Taste the beef mixture before adding the potatoes and adjust the seasoning as needed.
- For extra flavor, mix a spoonful of sour cream or grated parmesan into the mashed potatoes.
- Swap ground beef for ground turkey or chicken for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the fully baked and cooled pie, tightly wrapped, for up to 2 months.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 28gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 95mgSodium: 620mgPotassium: 850mgFiber: 4gSugar: 6gVitamin A: 8IUVitamin C: 15mgCalcium: 15mgIron: 20mg
Tried this recipe?Let us know how it was!