Savory One-Pan Cheeseburger Pie Recipe for Easy Dinner Nights

Name: Savory One-Pan Cheeseburger Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound (450g) ground beef, preferably 80/20; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; 1 cup (100g) shredded cheddar cheese; 1 cup (100g) shredded mozzarella cheese (optional); 1 store-bought 9-inch (23 cm) pie crust, pre-rolled; 1/4 cup (60ml) ketchup; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; Salt and black pepper to taste; 1 tablespoon olive oil or butter for sautéing; Optional add-ins: pickles, diced tomatoes, or sautéed mushrooms

Posted on January 10, 2026

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The smell of sizzling beef mingling with melted cheese and a hint of garlic always pulls me back to cozy family dinners. Honestly, this savory one-pan cheeseburger pie has become my go-to when I want comfort food without the usual hassle. You know how some nights you just want something hearty, satisfying, and straightforward? Well, that’s exactly what this recipe delivers.

I stumbled upon this gem during a particularly busy week when I was juggling work and home life. After trying it out a few times, I realized it wasn’t just easy—it was downright addictive. The combination of juicy ground beef, gooey cheese, and a flaky crust all baked together in one pan is pure magic. If you’ve ever loved cheeseburgers but wished they could be a little more dinner-table-friendly, this pie’s for you.

This cheeseburger pie isn’t just a quick fix; it’s a full-flavored meal that fits into busy weeknights, family gatherings, or whenever you want to impress without breaking a sweat. Plus, it’s flexible enough to tweak according to your pantry or taste buds, which I’ll get into later. After making it more than a dozen times, I can say it’s a winner—both for taste and convenience.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 45 minutes, perfect for busy weeknights or unexpected guests.
Simple Ingredients: No complicated sauces or hard-to-find items—you probably have everything on hand already.
Perfect for Dinner or Potlucks: Makes a hearty centerpiece that’s sure to be a crowd-pleaser.
Crowd-Pleaser: Kids and adults alike rave about the cheesy, beefy goodness baked right in.
Unbelievably Delicious: The mix of savory beef, melted cheese, and buttery crust creates a flavor combo that comforts and satisfies.

What sets this one-pan cheeseburger pie apart is the way the crust soaks up the meaty juices, turning crispy edges into little flavor bombs. Plus, folding all the layers in one dish means fewer dishes to wash—always a win in my book! The technique of layering cheese throughout, not just on top, ensures every bite is as cheesy as the last. I even swapped in a mix of cheddar and mozzarella once, and wow—game changer.

This recipe isn’t just another pie; it’s a simple, no-fuss way to get the classic cheeseburger flavors into a comforting, easy-to-serve meal. Whether you’re feeding hungry kids or need a satisfying dinner after a long day, it’s got you covered.

What Ingredients You Will Need

This savory one-pan cheeseburger pie uses straightforward, pantry-friendly ingredients to deliver all that cheeseburger goodness without the fuss. Here’s what you’ll want to have ready:

Ground beef: 1 pound (450g), preferably 80/20 for juicy flavor.
Yellow onion: 1 medium, finely chopped (adds sweetness and depth).
Garlic cloves: 2, minced (for that subtle kick).
Cheddar cheese: 1 cup (100g), shredded—sharp cheddar works great.
Mozzarella cheese: 1 cup (100g), shredded (optional, for extra melty texture).
Pie crust: 1 store-bought 9-inch (23 cm) pie crust, pre-rolled (you can use homemade if you prefer).
Ketchup: 1/4 cup (60ml) for that classic cheeseburger tang.
Dijon mustard: 1 tablespoon (adds a nice bite).
Worcestershire sauce: 1 teaspoon (deepens the beef flavor).
Salt and black pepper: to taste.
Olive oil or butter: 1 tablespoon for sautéing.
Optional add-ins: pickles, diced tomatoes, or sautéed mushrooms for extra layers of flavor.

I usually pick a quality ground beef from a trusted local butcher or brand—something fresh that’s not overly processed. For the cheese, I’ve found that mixing cheddar with mozzarella gives that perfect balance of sharpness and stretchiness. Store-bought pie crusts save time but if you’re feeling adventurous, a flaky homemade crust works beautifully too.

If you want to switch things up, you could swap the ground beef for ground turkey or chicken, though I’d recommend adding a bit more seasoning to keep it flavorful. Gluten-free crust options are also easy to find these days, making this recipe adaptable for various diets.

Equipment Needed

9-inch (23 cm) pie dish or oven-safe skillet: This recipe works best in a single pan for easy assembly and cleanup.
Large skillet or frying pan: For browning the ground beef and sautéing onions and garlic.
Mixing bowls: At least one to combine ingredients and another for cheese.
Measuring cups and spoons: For accurate ingredient portions.
Spatula or wooden spoon: To stir the meat mixture.
Cheese grater: If shredding your own cheese (although pre-shredded works fine).

If you don’t have a pie dish handy, an oven-safe cast iron skillet is a fantastic alternative—it holds heat evenly and crisps the crust nicely. I’ve used both, and each gives a slightly different but delicious result. For a budget-friendly option, a deep baking dish will do the trick just fine.

Keep your skillet well-seasoned if it’s cast iron—this helps the crust not stick and makes cleanup a breeze. And don’t forget an oven mitt; this pie gets hot!

Preparation Method

Preheat your oven to 375°F (190°C). This ensures the oven is ready once your pie is assembled.
Brown the beef: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add 1 pound (450g) ground beef and cook for about 5-7 minutes, breaking it apart with a spatula until no longer pink. Drain excess fat if needed.
Sauté onions and garlic: Add 1 medium chopped yellow onion and 2 minced garlic cloves to the beef. Cook for 3-4 minutes until onions turn translucent and fragrant. This step builds the base flavor.
Season: Stir in 1 teaspoon Worcestershire sauce, 1/4 cup (60ml) ketchup, 1 tablespoon Dijon mustard, salt, and black pepper to taste. Mix thoroughly and cook another 2 minutes so flavors meld.
Prepare the pie crust: Place your 9-inch (23 cm) pie crust into your pie dish or skillet, pressing gently to fit the edges. If using homemade dough, roll it out evenly.
Layer cheese and beef: Sprinkle half of the shredded cheddar and mozzarella evenly over the crust. Then spread the beef mixture evenly on top. Finish with the remaining cheese layered over the beef.
Bake: Place the pie in the oven and bake for 20-25 minutes, or until the crust is golden and cheese is bubbly and slightly browned.
Cool and serve: Let the pie rest for about 5 minutes before slicing. This helps the filling set and makes cutting easier.

Pro tip: If your crust starts browning too fast, loosely cover the edges with foil halfway through baking to prevent burning. Also, keep an eye on the cheese bubbling—it should be golden but not burnt.

When slicing, use a sharp knife to get neat pieces, and serve warm for the best melt-in-your-mouth experience. You’ll notice the crust edges crisp up beautifully where they meet the juicy beef—pure comfort in every bite.

Cooking Tips & Techniques

When making this one-pan cheeseburger pie, a few tricks can really make a difference. First, don’t rush browning the beef. Let it sit a bit between stirring so it gets that nice caramelized flavor instead of steaming.

Using a mix of cheddar and mozzarella balances sharpness and meltiness. If you want it cheesier, feel free to add a little extra on top before baking. I learned the hard way that too much cheese can make the pie greasy, so stick to the recommended amount, or drain excess fat carefully after cooking.

Another thing: chilling the pie crust a bit before assembly helps prevent sogginess. I sometimes pop the crust in the fridge for 10 minutes to firm up. This makes a crispier base once baked.

Don’t skip the resting time after baking. Letting the pie cool slightly means the filling firms up, so it slices cleanly without falling apart.

Lastly, multitasking helps—while the beef cooks, shred your cheeses and prep the crust. Saves time and keeps things smooth, especially on busy nights.

Variations & Adaptations

Low-carb version: Skip the pie crust and bake the beef and cheese mixture in a greased casserole dish topped with mashed cauliflower or riced broccoli for a keto-friendly option.
Vegetarian twist: Replace ground beef with cooked lentils, chopped mushrooms, or plant-based meat crumbles. Add extra seasoning to boost flavor.
Seasonal veggies: Stir in diced bell peppers, corn, or spinach before layering for added color and nutrition.
Dairy-free: Use vegan cheese alternatives and a dairy-free crust to accommodate lactose intolerance.
Spicy kick: Mix in some chopped jalapeños or a dash of hot sauce to the beef mixture for those who like heat.

One variation I love is adding caramelized onions and crispy bacon bits between the cheese layers—takes the pie to a whole new level of indulgence. Feel free to experiment and make this recipe your own!

Serving & Storage Suggestions

This cheeseburger pie is best served warm, fresh from the oven, with a simple side salad or steamed veggies to balance the richness. For a fun twist, serve it alongside pickles and a dollop of ketchup or mustard, just like a classic burger plate.

Leftovers? No problem. Store cooled pie slices wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 3 days. To reheat, pop slices in a 350°F (175°C) oven for 10-15 minutes or microwave for a minute or two—oven reheating keeps the crust crispier.

Freezing works well too. Wrap individual slices in foil and place them in a freezer bag. Thaw overnight in the fridge before reheating.

Flavors tend to deepen after resting overnight, making it even more satisfying the next day. Honestly, sometimes I make it ahead just to enjoy the leftovers later!

Nutritional Information & Benefits

Each serving of this savory one-pan cheeseburger pie packs approximately 450 calories, with about 25 grams of protein and 30 grams of fat, depending on cheese and beef fat content. It’s a hearty meal rich in protein and calcium thanks to the beef and cheese.

While it’s not a low-calorie dish, the recipe can be adjusted with leaner meat or reduced-fat cheese to suit healthier eating plans. Using whole grain or gluten-free crusts can make it more inclusive for various diets.

The inclusion of onions and garlic offers subtle immune-supportive benefits, and adding optional veggies boosts fiber and micronutrients. It’s a comforting meal that doesn’t skimp on taste or satisfying nutrition.

Conclusion

The savory one-pan cheeseburger pie is truly a lifesaver on hectic nights when you want a filling, delicious dinner without fuss. It brings all the familiar flavors of your favorite cheeseburger into a cozy, shareable pie that’s easy to make and even easier to love.

Feel free to customize it with your favorite cheeses, veggies, or even spice it up to suit your cravings. I personally keep coming back to this recipe because it’s reliable, crowd-pleasing, and perfect for leftovers.

If you give it a try, I’d love to hear how you make it your own! Drop a comment below or share your favorite twists. Here’s to stress-free dinners and happy tummies!

FAQs

Can I make this cheeseburger pie ahead of time?

Absolutely! You can prepare the filling and assemble the pie a few hours before baking. Just keep it refrigerated and bake right before serving for best results.

What can I use instead of a pie crust?

If you want to skip the crust, try baking the beef and cheese mix in a greased casserole dish or use a low-carb alternative like cauliflower mash as a base.

Is there a vegetarian version of this recipe?

Yes! Swap ground beef for cooked lentils, chopped mushrooms, or a plant-based meat substitute, and adjust seasonings to taste.

Can I freeze the leftover pie?

Yes, freeze individual slices wrapped tightly in foil or plastic wrap. Thaw in the fridge overnight and reheat in the oven for best texture.

How do I prevent the crust from getting soggy?

Chill your pie crust before assembling and avoid too much liquid in the beef mixture. Also, letting the pie rest after baking helps the filling set and keeps the crust crisp.

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