I made this Cheeseburger Pie when I wanted all the comforting flavors of a burger in a hearty, easy pie form. It’s a delicious, cheesy casserole loaded with savory beef, onions, tomatoes, and melty cheese—perfect for a family dinner or casual gathering.

Why You’ll Love This Recipe

I love how this pie combines all my favorite burger elements—juicy ground beef, onions, tomato, and gooey cheese—without needing buns. It’s layered, satisfying, and comes together quickly. Plus, it’s a crowd-pleaser that even picky eaters enjoy!

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (preferably 80/20)
Onion, finely chopped
Garlic, minced
Salt and pepper
Diced tomatoes (canned or fresh)
Ketchup
Yellow mustard
Brown sugar (optional for sweetness)
Pie crust (homemade or store-bought)
Cheddar cheese, shredded
Pickles (sliced, optional)

Directions

Preheat oven. I heat the oven to 375 °F (190 °C).
Cook beef mixture. I brown ground beef in a skillet with onions and garlic, seasoning with salt and pepper. Then I stir in tomatoes, ketchup, mustard, and a bit of brown sugar, simmering until thickened.
Prepare crust. I roll out the pie crust and fit it into a 9‑inch pie plate, trimming any excess.
Layer filling. I spoon the beef mixture into the crust, spreading it into an even layer.
Add cheese. I sprinkle a generous layer of shredded cheddar cheese over the beef. If I’m using pickles, I arrange them on top as well.
Bake. I bake for 20–25 minutes, or until the cheese is bubbly and the crust is golden.
Cool slightly. After removing it from the oven, I let the pie rest for about 5 minutes before slicing to help it set.

Servings and timing

Servings: 6–8 slices
Prep time: 10 minutes
Cook time: 15 minutes
Bake time: 20–25 minutes
Total time: Around 45 minutes

Variations

Spicy kick: I add a diced jalapeño or a teaspoon of hot sauce into the beef mixture.
Bacon upgrade: I stir in crumbled cooked bacon for extra smokiness and crunch.
Meat swap: I use ground turkey or chicken instead of beef for a lighter version.
Topping twist: I finish the pie with a drizzle of Thousand Island or extra ketchup for extra tang.

storage/reheating

I cover leftovers with foil or seal them in an airtight container and refrigerate for up to 4 days. To reheat, I warm slices in a 350 °F (175 °C) oven for about 10 minutes, or until heated through and the cheese is melty. I don’t recommend microwaving—it tends to make the crust soggy.

FAQs

Can I make this ahead of time?

Yes—I often prepare the beef filling the day before and refrigerate it. When I’m ready, I assemble the pie and bake it fresh.

What kind of pie crust works best?

I use a buttery, flaky crust—whether store-bought or homemade. For a gluten-free version, I’ve also tried it with a cauliflower- or almond-flour crust.

Can I freeze the pie?

Absolutely—I freeze whole or sliced portions in wrapped foil. When I want one, I thaw overnight in the fridge and reheat in the oven until warmed through.

Can I use cheese other than cheddar?

Yes! Colby Jack, pepper jack, or a blend of mozzarella and provolone also taste amazing.

Is this suitable for picky eaters?

Definitely—I find that the simple, familiar flavors make this pie a hit even with kids who don’t care for saucier or spicier dishes.

Conclusion

I love this cheeseburger pie inspired by Pioneer Woman because it’s fun, flavorful, and comforting—all those great burger elements in one easy slice. It’s ideal for weeknights, potlucks, or whenever I’m craving something hearty and satisfying with minimal effort.