READY IN 1 hr

Cheeseburger Pie

Read Reviews (19)

"This recipe combines ground beef with cheese and mixed vegetables and covered with a crispy, buttermilk crust. It takes a while to prepare, but it's worth it." — J'Teena Stone

Directions

Preheat oven to 450 degrees F (230 degrees C).
In a large saucepan over medium high heat, brown the ground beef for 5 to 10 minutes; drain excess fat. Add the onion, salt, ground black pepper, chili powder, tomatoes, corn, peas and green beans. Reduce heat to low and let simmer.
Meanwhile, in a large bowl, combine the buttermilk baking mix and the milk. Mix well to form a dough. Split in half and roll dough out to line the bottom of a 9x13 inch baking dish. Make sure dough covers the bottom and sides of the dish.
After the beef mixture has simmered for about 15 to 20 minutes, pour into the baking dish over the dough. Spoon the mashed potatoes over the beef mixture, spreading evenly. Layer the cheese over the potatoes. Roll out the other half of the dough to fit over the top. Trim the edges and seal .
Bake at 450 degrees F (230 degrees C) for 25 to 35 minutes, or until golden brown.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jul 23, 2003

J'Teena, nice twist on shepherds pie. I took other reviewers suggestions of doing only a top crust. I used garlic and cheddar cheese in the biscuit mix. For extra flavor I also added 1t garlic powder to the meat while it was cooking, and 1/4c parmesan cheese and 1t garlic powder to the mashed potatoes. My family gave it "two thumbs up". My hubby has asked me to make it for his fishing campout with his buds! Now that's a compliment! :-)PS I used all frozen veggies since we don't care for the canned version.

—MAGGIE MCGUIRE

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Most Helpful Critical Review

Jan 29, 2003

Flawed yet filling!? I added blanched fresh vegetables insted of canned because the thought of canned peas makes me ****! My wife suggested leaving off the top crust because the bottom layer was plenty. A little bland in the seasonings but I would make it again and spice it up a little more. Would be good on a cold winters night.

—Willyboyz in the kitchen again

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25 Ratings

Oct 14, 2002

I've got a family of 5, three of which are young and very picky boys, so I'm always on the lookout for something that is both tasty and filling. This fit both bills. I cut out the bottom layer of biscuit mix and just used the mashed potatos instead, I also added a large can of mushrooms and increased the chili powder. We'll definitely be making this again as it's a LOT of food and the boys all loved it!

—Geekette

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Jul 14, 2003

My bunch really enjoyed this recipe. It really does make a lot, but you really can't have too much. Tastes just as good warmed over later. I added some sharp chedder cheese. The one complaint I got was the WHOLE tomatoes, I will use the chopped can of tomatoes when I cook it for church Sunday. I may get brave and add some sour cream with the potatoes to give it a perk!! There was alot of crust, but I like that. Made it really pretty, too. I suggest to those who don't like much crust to just make less crust. I like crust of the top and bottom. Just grease your dish with butter or spray and it won't stick. I think this is so far the best recipe on this site I've come across so far... but I have plenty to try.

—TAKANG

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Jan 27, 2006

Way too much crust!! This recipe was way too dry, and filling was very bland. Did not like at all.

—BOBOBEARZOE

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Aug 05, 2009

A lot of people are mentioning that this is underseasoned. I think the recipe is oddly worded, as 1/4 TABLEspoon is a weird measurement, I don't have any fractions of tablespoons on my measuring set. I suspect many of the home cooks inadvertently used 1/4 teaspoon instead. Everywhere that it says 1/4 tablespoon, use 1 teaspoon instead.

—Superwombat

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Nov 19, 2006

We enjoyed this but, next time we would eliminate the bottom crust and just put the top crust on.

—Roger & Laura

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Sep 28, 2004

It was good. Did not have all of the ingredients, but was still good. We used 8oz tomato sauce (no tomatoes), 2 cans of corn (no peas), and just topped with potatoes (no crust). I will make again when I have all of the stuff. Makes a great shepperd's pie this way.

—AJRobinson71

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Nutrition

Calories
683 kcal
34%

Carbohydrates
65.3 g
21%

Cholesterol
85 mg
28%

Fat
35.4 g
54%

Fiber
6.2 g
25%

Protein
26.7 g
53%

Sodium
1789 mg
72%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheeseburger Pie

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 683
Calories from Fat: 319

% Daily Value *
Total Fat 35.4g 54 %
Saturated Fat 14.5g 72 %
Cholesterol 85mg 28 %
Sodium 1789mg 72 %
Potassium 963mg 27 %
Total Carbohydrates 65.3g 21 %
Dietary Fiber 6.2g 25 %
Protein 26.7g 53 %
Sugars 12.5g
Vitamin A 12 %
Vitamin C 47 %
Calcium 36 %
Iron 49 %
Thiamin 51 %
Niacin 101 %
Vitamin B6 40 %
Magnesium 27 %
Folate 72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.