Description
Hearty italian beef and sausage pie brings together classic Chicago flavors in one comforting dish. Savory meat, melted cheese, and flaky pastry create a memorable meal that connects families around the dinner table.
Ingredients
Scale
- 1 lb (pound) ground beef
- ½ lb (pound) Italian sweet sausage, casing removed
- 3 large eggs
- 1 cup Greek full-fat yogurt
- 1 ½ cups mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
- ¼ lb (pound) provolone cheese, sliced
- 3 tbsps extra virgin olive oil, divided
- 1 large sweet onion, diced into ½ inch pieces
- 1 large green bell pepper, diced into ½ inch pieces
- 1 large bunch scallions, diced
- 2 tbsps fresh garlic, minced
- 2 tbsps tomato paste
- ½ cup all-purpose flour
- 1 ½ tsps baking powder
- 1 tsp dry basil
- 1 tsp dry oregano
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp kosher salt
- 1 pinch of red pepper flakes
- Vegetable shortening or butter (for greasing)
Instructions
- Preparation: Preheat oven to 350°F (175°C) and prepare springform pan with parchment paper, lightly greasing to prevent adhesion.
- Meat Preparation: In a large skillet, brown ground beef and sausage over medium heat, breaking into uniform pieces. Drain excess fat while reserving a small amount of cooking liquid.
- Vegetable Infusion: Using the same skillet, sauté onions and green bell peppers with herbs and spices until vegetables become translucent and fragrant.
- Flavor Development: Add minced garlic and tomato paste to the vegetable mixture, stirring to create a rich, complex base. Reintegrate browned meats, combining thoroughly with the vegetable medley.
- Custard Creation: In a mixing bowl, whisk eggs, Greek yogurt, salt, baking powder, and flour until achieving a smooth, silky texture for the pie’s foundational layer.
- Layering Technique: Spread half the batter in the prepared pan, top with meat mixture, and generously sprinkle Parmesan and provolone cheeses. Add remaining meat layer, then cover with final batter.
- Final Touches: Fold in scallions and mozzarella, ensuring even ingredient distribution. Bake for 45 minutes, watching carefully to achieve a golden, bubbling surface.
- Resting and Serving: Remove from oven and let pie rest for 10 minutes to allow layers to set. If needed, briefly broil to enhance caramelization before slicing and serving.
Notes
- Meat Preparation Trick: Brown meats separately to remove excess fat and concentrate flavors, ensuring a rich, well-developed taste profile for the pie.
- Veggie Sauté Technique: Cook onions and peppers until translucent to release natural sweetness and prevent raw, crunchy textures in the final dish.
- Cheese Distribution Strategy: Layer cheeses between meat and batter to create pockets of melted, gooey goodness that enhance overall texture and taste.
- Resting Period Essential: Allow the pie to cool for 10 minutes after baking to help layers solidify, making slicing cleaner and preventing structural collapse.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 150mg