Nana’s Famous Cheesy Beef Pie

by

“Nobody trumps my nana when it comes to this dish!”
🧡 Comfort food at its finest with layers of seasoned beef, golden cheese, creamy topping, and a crispy crust.

 Ingredients For Nana’s Famous Cheesy Beef Pie

For the Beef Layer:

  • 1 lb (450g) ground beef

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • Salt & pepper to taste

  • 1 tsp Worcestershire sauce (optional)

  • 1/2 tsp smoked paprika (optional)

For the Crust/Base:

  • 2 cups frozen shredded hash browns (thawed and drained)

  • 1 egg

  • 1/2 cup shredded cheddar cheese

  • 1 tbsp melted butter

  • Salt to taste

For the Cheese Custard:

  • 4 large eggs

  • 1 cup whole milk or half-and-half

  • 1 1/2 cups shredded cheddar cheese

  • 1/2 cup shredded Monterey Jack or mozzarella cheese

  • Pinch of salt and black pepper

Topping (Optional but recommended):

  • 1/4 cup sour cream

  • Fresh chopped parsley or chives

  • Diced tomatoes or jalapeños for garnish (optional)

 Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C).

  2. In a mixing bowl, combine the hash browns, egg, shredded cheddar, butter, and a pinch of salt.

  3. Press the mixture evenly into the bottom and sides of a greased 9-inch pie dish to form a crust.

  4. Bake for 20 minutes or until lightly golden. Remove from oven and set aside.

2. Cook the Beef Filling:

  1. In a skillet over medium heat, cook ground beef with chopped onion and garlic until browned.

  2. Drain any excess grease.

  3. Season with salt, pepper, Worcestershire sauce, and paprika.

  4. Spread the cooked beef mixture evenly over the pre-baked crust.

3. Make the Cheese Custard:

  1. In a mixing bowl, whisk together the eggs, milk (or half-and-half), and a pinch of salt and pepper.

  2. Stir in the shredded cheeses.

  3. Pour the mixture over the beef in the pie dish.

4. Bake:

  1. Bake the pie at 375°F (190°C) for 35–40 minutes, or until the center is set and the top is golden brown.

  2. Let rest for 10 minutes before slicing.

5. Serve:

Top each slice with a dollop of sour cream and a sprinkle of parsley. Optional: Add diced tomatoes or jalapeños for extra flavor.

 Notes & Tips

  • Make Ahead: Assemble everything a day before, refrigerate, and bake fresh the next day.

  • Customizations: Add bell peppers, mushrooms, or cooked bacon to the beef for extra richness.

  • Vegetarian Option: Replace beef with plant-based ground or sautéed veggies like mushrooms and zucchini.

 Servings

  • Makes 6 hearty servings.

  • Perfect for brunch, dinner, or meal prep.

 Nutritional Info (Per Serving – Approximate)

  • Calories: ~460

  • Protein: 28g

  • Carbs: 12g

  • Fat: 34g

  • Fiber: 1g

  • Sugar: 2g

(Values will vary depending on brands and variations used.)

 Benefits

  • High Protein: Great for energy and muscle repair.

  • Comfort Food: Filling and satisfying, perfect for cooler months.

  • Family-Friendly: Loved by kids and adults alike.

  • Meal Prep Friendly: Reheats well and stays delicious.

Q/A

Q: Can I freeze this dish?
A: Yes! Bake it fully, cool, then wrap tightly and freeze for up to 2 months. Reheat at 350°F for 25-30 minutes.

Q: Can I make it without a crust?
A: Definitely — it becomes a crustless beef quiche. Just grease your pie pan well and proceed with beef + custard.

Q: What cheeses work best?
A: Cheddar is classic, but blending with Monterey Jack, mozzarella, or Colby adds richness.

Q: Is it keto-friendly?
A: Swap the hash brown crust for a low-carb almond flour or cheese crust for a keto version.

Leave a Comment