Ingredients

For the Beef Filling:

1 pound lean ground beef

1 small yellow onion, finely chopped

2 garlic cloves, minced

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

2 tablespoons ketchup

1 tablespoon yellow mustard

1 cup shredded sharp cheddar cheese, divided

1/4 cup chopped dill pickles, optional

For the Homemade Batter Crust:

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 cup whole milk

2 tablespoons unsalted butter, melted and slightly cooled

Optional Toppings:

Chopped dill pickles

Diced tomatoes

Thinly sliced green onions

Shredded lettuce

Additional ketchup or mustard

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F. Lightly grease a 9-inch deep-dish pie plate with butter or nonstick cooking spray.
Place a large skillet over medium-high heat. Add the ground beef and chopped onion.
Cook for 7 to 9 minutes, breaking the beef into small crumbles, until the meat is browned and the onion is soft.
Carefully drain any excess grease from the skillet.
Return the skillet to medium heat. Add the minced garlic, salt, black pepper, Worcestershire sauce, ketchup, and yellow mustard.
Stir well and cook for 1 to 2 minutes, until the garlic is fragrant and the seasonings are evenly mixed into the beef.
Spread the seasoned beef mixture evenly in the prepared pie plate.
Sprinkle the chopped dill pickles over the beef, if using. Top with 3/4 cup of the shredded cheddar cheese.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk the eggs, whole milk, and melted butter until combined.
Pour the wet ingredients into the flour mixture. Whisk just until smooth and no dry flour remains. Do not overmix.
Slowly pour the batter over the beef and cheese, moving around the pie plate so the filling is covered as evenly as possible.
Bake for 24 to 28 minutes, until the crust is puffed, lightly golden, and set in the center.
Sprinkle the remaining 1/4 cup cheddar cheese over the top.
Return the pie to the oven and bake for another 3 to 5 minutes, until the cheese is melted and beginning to brown.
Remove the pie from the oven and let it rest for 5 minutes before slicing.
Cut into 6 wedges and serve with pickles, tomatoes, lettuce, ketchup, mustard, or your preferred cheeseburger toppings.

Notes

Use ground beef that is 85% to 90% lean for a flavorful filling that is not overly greasy.

Drain the cooked beef thoroughly before placing it in the pie dish. Excess grease can make the bottom of the pie heavy.

Freshly shredded cheddar melts more smoothly than packaged pre-shredded cheese.

Mild cheddar, Monterey Jack, Colby Jack, or a combination of cheeses may be used instead of sharp cheddar.

For extra vegetables, cook up to 1 cup of finely chopped bell peppers or mushrooms with the onion.

Ground turkey may replace the beef. Add an extra teaspoon of Worcestershire sauce for more savory flavor.

The beef filling can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Prepare and add the batter shortly before baking.

Store leftover cheeseburger pie in an airtight container in the refrigerator for up to 4 days.

Reheat individual slices in the microwave or warm them in a 350°F oven for 10 to 15 minutes.

Use halal-certified ground beef and Worcestershire sauce when preparing this recipe as a halal-friendly meal.

Author: niold.com