step‑by‑step instructions—southern style, with multiple crust options
option 1: bisquick batter crust
preheat oven to about 375‑400°F (190‑200°C). grease a 9‑inch pie dish.
in skillet, cook 1 lb ground beef with 1 chopped medium onion and optional garlic until beef no pink remains; drain. stir in 1‑2 tbsp ketchup, 1 tbsp mustard, 1 tsp Worcestershire, salt and pepper.
spread beef mixture evenly in pie dish.
top beef evenly with shredded sharp cheddar—about 1 to 1½ cups.
in bowl whisk together ½‑1 cup bisquick or baking mix (or ½ cup all‑purpose flour plus ½ tsp baking powder), 2/3 cup milk, and 2 eggs until smooth.
pour batter over beef and cheese, carefully so it seeps to edges.
bake 25‑30 min until top golden and set. Let rest 5‑10 min before slicing .
option 2: hash brown crust bacon cheeseburger pie
preheat oven to 375°F. grease deep‑dish 9‑inch pie pan.
mix shredded refrigerated hash browns (about 20 oz), 1 cup shredded cheddar, 1 tsp garlic salt, ¼ tsp onion powder, and 1 beaten egg. Press mix into bottom and sides of pan. bake 15 min to set crust—reduce oven to 350°F after.
crisp‑fry 4 strips bacon, crumble, reserve drippings.
in drippings, sauté diced onion until translucent; season, add 1.5 lb lean ground beef; cook till no pink, drain.
stir in seasoning (hamburger or steak seasoning), Worcestershire, ½ cup panko, ½ cup ketchup, 1 tbsp mustard, 1 cup shredded cheese, crumbled bacon, and 2 beaten eggs.
pour filling onto hash brown crust; arrange dill pickle chips on top; sprinkle remaining cheddar.
bake 35‑40 min until set and edges golden; rest 5 min before cutting .
option 3: biscuit or flour‑butter crust (Southern biscuit‑like)
blend 1 cup flour, 1 tsp baking powder, ½ tsp salt, 3 tbsp cold cubed butter (or shortening); cut until crumbly. stir in ⅔ cup milk and 1 egg; mix into dough.
press dough into pie dish or form biscuit layer on top.
fill bottom with beef‑onion mixture (seasoned similarly); scatter cheddar or place cheese layer.
drizzle sauce or pour batter if double‑layer, then bake at 375°F until crust golden and filling bubbly .
tips and tricks for easy comfort food dinner
use freshly grated cheese—melts smoother than pre‑shredded . drain fat meticulously so pie isn’t greasy . letting the pie rest 5‑15 minutes after baking helps it slice neatly . don’t overmix the batter or biscuits—lumps are okay! . store leftovers in sealed container in fridge up to 3–5 days; reheat in microwave or oven . freeze portioned pieces up to 3 months; thaw overnight, reheat .
serving suggestions
pair cheeseburger pie with crispy green salad, cucumber‑tomato salad, roasted veggies, or fries. Serve with ketchup, mustard, mayo, or homemade special sauce drizzle (like mayo‑ketchup‑relish combo for dipping or topping) . Add fresh lettuce, tomato, pickles on top for cheeseburger vibe without buns .
