Easy Cheesy Cheeseburger Pie for Weeknight Comfort Step-by-step instructions

Before you start

Before you begin, gather all necessary ingredients and preheat your oven to 375°F (190°C). Ensure your ground beef is thawed if frozen and that your cheese is shredded. Have your pie dish ready on a stable surface.

Proper mise-en-place ensures that the assembly process goes smoothly and that the custard is poured while the beef is still warm, which helps in achieving the ideal texture.

Instructions

Browning the beef

1. 1Prepare the beef base
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles with a spatula, until it is browned and cooked through to 160°F (71°C). Drain any excess grease from the pan to ensure the final pie is not overly oily.
   Look for The beef should be fully browned with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Season the beef lightly with salt and pepper while it browns to build a flavorful foundation for the pie.

The ground beef should be deeply browned and aromatic. Make sure all excess fat is drained so the pie does not become soggy. Check that the meat is broken down into small, uniform crumbles to ensure an even distribution throughout the final pie.

Layering the ingredients

2. 2Assemble the pie layers
   Transfer the browned ground beef into a 9-inch pie dish, spreading it out into an even layer. Sprinkle the shredded cheddar cheese generously over the top of the beef. Pour the custard mixture evenly over the cheese, ensuring it reaches the edges of the dish.
   Look for The custard should settle into the gaps between the meat and cheese.
   Tip Use a fork to gently poke the beef to help the custard penetrate the bottom layer.

The beef should be spread in an even layer across the bottom of the dish. The cheese should cover the beef completely, and the custard should be distributed evenly.

Ensure no large air pockets remain before placing the dish into the oven for the final bake.

Baking until set

3. 3Bake to golden perfection
   Place the pie dish in a preheated oven at 375°F (190°C). Bake until the cheese is bubbling, golden brown, and the custard is set, reaching an internal temperature of 160°F (71°C) for the egg-based component. Remove from the oven and let it rest for 10 minutes before serving.
   Look for The edges should look firm and the center should no longer jiggle.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the cheese browns too quickly, cover the edges loosely with aluminum foil.

The top of the pie should be golden and bubbling. The custard must be completely set, providing a stable base for the cheese and meat. Let the pie rest on a wire rack to allow the internal structure to firm up before you attempt to slice it.

Common mistakes

Avoid over-browning the beef to the point of dryness, as it will continue to cook slightly in the oven.

Do not rush the resting period; if you cut into the pie immediately upon removing it from the oven, the layers may slide apart. Always ensure the custard is poured evenly to avoid dry spots.

How to tell it’s done

The pie is done when the custard has set firmly and no longer jiggles when the dish is gently shaken. The top should be a beautiful, bubbling golden brown.

Using a food thermometer, check that the center reaches 160°F (71°C), confirming the eggs in the custard are fully cooked and safe for consumption.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part