Description
This Italian Beef and Sausage Pie is a savory baked dish combining seasoned ground beef and Italian sausage with aromatic vegetables, layered with cheeses and encased in a fluffy batter. Perfect as a hearty main course, this recipe features a unique quiche-like texture with rich flavors from provolone, mozzarella, and Parmesan cheese, enhanced by fresh scallions and traditional Italian herbs.
Ingredients
For the Pie Base and Batter
- Vegetable shortening or butter (to grease a 9-10 inch spring form pan, at least 2 ½ inches deep)
- 3 tablespoons extra virgin olive oil, divided
- 3 large eggs
- 1 cup Greek full fat yogurt
- ½ teaspoon kosher salt (for batter)
- 1 ½ teaspoons baking powder
- ½ cup all-purpose flour
For the Meat and Vegetable Mixture
- 1 pound ground beef
- ½ pound Italian sweet sausage, casing removed
- 1 large sweet onion, diced into large half-inch pieces (about 2 ½ cups)
- 1 large green bell pepper, diced into large half-inch pieces (about 2 cups)
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- 1 teaspoon kosher salt (for meat mixture)
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 2 tablespoons fresh garlic, minced
- 2 tablespoons tomato paste
For the Cheese Layers
- ½ cup grated Parmesan cheese
- ¼ pound provolone cheese, sliced
- 1 large bunch scallions, diced (about 1 cup)
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and place the rack in the center position.
- Prepare Springform Pan: Open the 9-10 inch springform pan and lay a piece of parchment paper over the bottom. Snap the ring back on to hold the parchment in place, then trim the excess parchment hanging over the edges. Grease the parchment and the inside sides of the ring with vegetable shortening or butter.
- Brown Meat: Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Brown the ground beef and Italian sausage thoroughly. Drain the meat using a strainer, retaining the cooking liquid. Spoon off and discard the fat from the liquid and reserve the flavorful liquid for later.
- Sauté Vegetables: In the same pan, add the remaining tablespoon of olive oil over medium heat. Add the diced onions, green bell peppers, basil, oregano, salt, black pepper, and red pepper flakes. Cook for about 4 minutes until the vegetables soften but retain some firmness.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 1 minute. Make an opening in the vegetables and add the tomato paste; cook for another minute to deepen the flavor.
- Combine Meat and Vegetables: Add 2 tablespoons of the reserved meat liquid to the pan, then return all the cooked meat to the pan. Stir everything together to combine evenly, then set aside.
- Make Batter: In a medium mixing bowl, whisk the eggs. Add the Greek yogurt, salt, baking powder, and flour, and whisk until the batter resembles pancake batter in consistency.
- First Batter Layer: Pour half of the batter into the prepared springform pan, spreading it evenly to the edges.
- First Meat Layer: Spread half of the cooked meat and vegetable mixture over the batter layer.
- Cheese Layer: Sprinkle all of the grated Parmesan over the meat layer, then layer the sliced provolone cheese, overlapping as needed to cover completely.
- Second Meat Layer: Spread the remaining meat and vegetable mixture over the provolone cheese layer.
- Top Batter with Scallions and Mozzarella: Mix the diced scallions and shredded mozzarella cheese into the remaining batter. Spread this mixture evenly atop the meat layer, covering to the edges.
- Bake the Pie: Place a medium-sized sheet tray lined with foil in the oven. Set the springform pan on the foil-lined tray to catch any drips and bake for 45 minutes at 350°F.
- Broil for Browning: If the top is not browned to your liking after baking, place the pie under the broiler for 1-2 minutes to achieve a golden crust, watching carefully to prevent burning.
- Rest Before Serving: Remove from oven and let the pie sit in the pan for 10 minutes to set like a quiche. Press lightly in the center to check firmness; if still soft, let rest for an additional 5 minutes.
- Release and Slice: Run a sharp knife around the inside edges of the pan to loosen the pie. Release the springform ring carefully. Use a sharp serrated knife to cut the pie into 8 equal slices by scoring through the top layer and cutting down through the pie.
- Serve: Serve hot as a hearty main dish.
Notes
- Using a springform pan lined with parchment and placed on a foil-lined tray helps prevent leaks and messes during baking.
- Browning the meat well and reserving the meat juices adds depth of flavor to the filling.
- The texture of the pie is similar to a quiche, so ensure it rests properly before slicing to help it set.
- Feel free to adjust the red pepper flakes according to your preferred spice level.
- The mixture of cheeses adds richness and melting quality essential to the dish's texture and taste.
- Using Greek full fat yogurt contributes moisture and a slight tang to the batter.
