Deep Hamburger Beef Sausage and Pepperoni Pie | A Hearty Comfort Food Recipe
A Pie Born of Cravings
There’s a certain kind of hunger that only a truly hearty, all-in-one dish can satisfy. This Deep Hamburger Beef Sausage and Pepperoni Pie wasn’t born from a fancy cookbook; it was born from a late-night craving, the kind where you’re staring into the fridge and dreaming of the ultimate comfort food. I imagined the savory sizzle of ground beef, the robust punch of Italian sausage, and the spicy, crispy curl of pepperoni, all bound together in a rich, tomatoey embrace and cradled in a buttery, flaky crust. The result is this deep-dish wonder—a cross between a classic meat pie and your favorite pizza, with a satisfying depth that a simple slice can’t match. It’s the culinary equivalent of a warm, reassuring hug.
Why You’ll Love This Deep-Dish Pie
The Ultimate Comfort Food: This pie is unapologetically hearty and satisfying, delivering a familiar, nostalgic flavor that feels like home.
Feeds a Crowd with Ease: It’s a complete meal in one dish, perfect for busy weeknights, game day gatherings, or potlucks where you want to be the star of the table.
Leftovers are a Bonus: If you’re lucky enough to have any left, this pie reheats beautifully, often tasting even better the next day as the flavors meld.
A Fun, Hands-On Project: From crimping the crust to watching the golden-brown top emerge from the oven, the process of making this pie is as rewarding as eating it.
The Ultimate Test: A Picky Eater’s Approval
I’ll never forget serving this to my nephew, a dedicated member of the “beige food” committee. He eyed the pie suspiciously, with its visible flecks of herb and color. With a little coaxing, he took a small bite. Then a bigger one. His eyes widened, and he simply said, “This tastes like a pizza, but… deeper.” He cleaned his plate and asked for seconds. It was a quiet victory, proving that this pie has a magical way of winning over even the most skeptical of diners.
What Makes It Special
The magic of this Deep Hamburger Beef Sausage and Pepperoni Pie lies in the synergy of its simple ingredients.
The Meat Trio: A combination of ground beef, Italian sausage, and pepperoni creates a complex, layered savoriness that one meat alone couldn’t achieve.
Flaky, Buttery Crust: A homemade or high-quality store-bought pie crust bakes up golden and crisp, providing the perfect vessel for the rich filling.
Flavor Foundation: A base of sautéed onions and garlic, enhanced with tomato paste and a touch of Worcestershire sauce, builds a deeply savory, umami-rich base.
The Binding Agent: A mixture of beef broth and tomato sauce creates a luxurious, cohesive gravy that soaks into the meat without making it soupy.
Making It Happen: A Step-by-Step Narrative
First, let’s build our filling. In a large skillet over medium heat, we’ll brown the ground beef and Italian sausage, using a wooden spoon to break it into crumbles. As the meat sizzles and releases its fragrant oils, we’ll add the diced onion, cooking until the meat is no longer pink and the onion has turned soft and translucent. Stir in the minced garlic, tomato paste, and those dried herbs, letting them cook for just a minute until wonderfully aromatic.
Now, sprinkle the flour over the meat mixture. This is our secret thickener! Stir it continuously for about a minute to cook out the raw flour taste. Then, slowly pour in the beef broth and tomato sauce, stirring constantly to avoid lumps. The mixture will thicken into a glorious, savory gravy. Remove it from the heat and stir in most of your shredded cheese and the chopped pepperoni, reserving a little of each for the top.
Preheat your oven to 375°F (190°C). Press one pie crust into the bottom and up the sides of a deep 9-inch pie dish. Don’t be shy—really press it in. Spoon the warm, hearty meat filling into the crust, packing it down gently. Sprinkle the remaining cheese and pepperoni over the top.
Place the second pie crust over the mountain of filling. Here’s the fun part: crimp the edges of the top and bottom crusts together to seal in all that goodness. Cut a few small slits in the center of the top crust—this is crucial, as it lets the steam escape so your pie doesn’t get soggy.
For a beautiful, golden-brown finish, brush the top crust lightly with the beaten egg. This creates a stunning, professional-looking shine. Bake the pie for 35-45 minutes, or until the crust is a deep, golden brown and you can see the filling bubbling gently through the steam vents. Let it rest on a wire rack for at least 15 minutes before slicing. This rest is non-negotiable—it allows the filling to set, ensuring you get clean, perfect slices.
You Must Know
Don’t Skip the Flour: The flour is essential for thickening the filling. Without it, you’ll have a runny pie.
Let it Rest: Slicing into the pie immediately after baking will cause the filling to spill out. Letting it rest allows the gravy to set perfectly.
Prevent a Soggy Bottom: If you’re worried, you can blind-bake the bottom crust for 10 minutes before adding the filling, but it’s not strictly necessary with a thick, cooled filling.
Taste as You Go: Before adding the filling to the crust, taste your meat mixture and adjust the seasoning. You might want a pinch more salt or a extra crack of black pepper.
Serving It Up
This pie is a complete meal all on its own, but a simple, crisp green salad with a sharp vinaigrette helps cut through the richness beautifully. For a real comfort food feast, serve it with a side of garlic mashed potatoes or buttery corn on the cob. Drink pairing? A cold, hoppy IPA or a robust red wine like a Chianti or Zinfandel stands up wonderfully to the bold flavors.
Make It Different
Spice it Up: Use hot Italian sausage and add a pinch of red pepper flakes to the filling.
Vegetable Boost: Stir in a cup of finely chopped mushrooms or bell peppers when you sauté the onions.
Cheese Swap: Try a blend of mozzarella and provolone, or add a sprinkle of sharp cheddar for a different flavor profile.
Lighter Version: Use lean ground beef and turkey sausage, and a low-fat cheese blend.
Storing and Reheating Your Masterpiece
Storage: Allow the pie to cool completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for up to 3 days.
Reheating: For the best results, reheat individual slices in the oven at 350°F (175°C) for 10-15 minutes until warmed through. This will keep the crust crisp. Microwaving is quick but will result in a softer crust.
Success Tips for the Perfect Pie
If your bottom crust seems to be browning too quickly, place a baking sheet on the rack below the pie dish to shield it from direct heat.
For an extra crispy top crust, you can brush it with melted butter instead of an egg wash.
Let your meat mixture cool for 10-15 minutes before adding it to the raw pie crust. A very hot filling can start to melt the crust, making it difficult to work with.
Frequently Asked Questions
Can I make this Deep Hamburger Beef Sausage and Pepperoni Pie ahead of time?
Absolutely! You can prepare the filling up to two days in advance and store it in the fridge. When you’re ready, simply assemble the pie with cold filling and bake. You may need to add a few extra minutes to the baking time.
Can I use a different type of meat?
Of course. Ground turkey or chicken can be substituted for the beef, and mild sausage can be used if you’re not a fan of spicy. The recipe is very adaptable.
My filling seems a bit wet. What can I do?
If after adding the liquids your filling seems too saucy, simply let it simmer for a few extra minutes on the stove until it thickens to a stew-like consistency.
Do I have to use a deep-dish pie plate?
A standard pie plate will work, but you will likely have some leftover filling. A deep-dish plate is recommended to use all the filling and create the signature “deep” pie.
Can I freeze this pie?
Yes, you can freeze it either before or after baking. For unbaked, assemble and freeze solid, then wrap tightly. Bake from frozen, adding 20-30 minutes to the baking time. For a baked pie, let it cool completely, wrap well, and freeze. Reheat in the oven.
Deep Hamburger Beef Sausage and Pepperoni Pie
Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour 10 minutes
Servings: 6
Category: Main Course
Difficulty: Intermediate
Cuisine: American
Yield: One 9-inch deep-dish pie
Ingredients
1 tablespoon olive oil
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup tomato sauce
1 cup shredded mozzarella cheese, divided
1/2 cup chopped pepperoni, plus extra for topping
1 package (14.1 oz) refrigerated pie crusts (2 crusts), or homemade
1 egg, beaten (for egg wash)
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add ground beef and Italian sausage. Cook, breaking up with a spoon, until browned. Add onion and cook until softened, about 5-7 minutes.
Stir in garlic, tomato paste, oregano, and basil. Cook for 1 minute until fragrant.
Sprinkle the flour over the meat mixture and stir to coat. Cook for 1 minute.
Gradually stir in the beef broth and tomato sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 3-5 minutes.
Remove from heat. Stir in 3/4 cup of mozzarella cheese and the 1/2 cup of chopped pepperoni. Season with salt and pepper to taste.
Press one pie crust into a 9-inch deep-dish pie plate. Spoon the filling into the crust.
Top with the remaining cheese and a few extra pieces of pepperoni.
Place the second pie crust over the filling. Crimp the edges to seal and cut several slits in the top to vent.
Brush the top crust lightly with the beaten egg.
Bake for 35-45 minutes, or until the crust is deep golden brown and filling is bubbly.
Let the pie rest on a wire rack for at least 15 minutes before slicing and serving.
Notes
The resting time after baking is crucial for a sliceable pie. If using a standard-depth pie plate, you may have a small amount of leftover filling.
Nutrition (per serving, estimated)
Calories: 645
Total Fat: 42g
Saturated Fat: 16g
Cholesterol: 125mg
Sodium: 1250mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 3g
Protein: 30g
