Creamy Sausage and Cheese Baked Pie
Prep Time: 25 minutes
Cook Time: 45–55 minutes
Serves: 8 generous slices
Ingredients
For the crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold unsalted butter, cubed
6–8 tablespoons ice water
For the meat filling
1 1/2 lbs ground beef or Italian sausage
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1/4 cup tomato sauce
For the creamy layer (Béchamel style)
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk, warm
1/2 teaspoon salt
1/4 teaspoon white or black pepper
1/4 teaspoon nutmeg (optional but delicious)
For the cheesy topping
1 1/2 to 2 cups shredded mozzarella
1/2 cup shredded cheddar or Gruyère
Fresh parsley for garnish
Instructions
Step 1: Prepare the crust
In a large bowl, mix flour, salt, and sugar.
Cut in cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
Add ice water one tablespoon at a time until dough comes together.
Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Step 2: Cook the meat filling
In a large skillet over medium heat, cook the ground beef or sausage until browned.
Add diced onion and cook until soft.
Stir in garlic and cook 1 minute more.
Season with salt, pepper, paprika, oregano, and thyme.
Add tomato paste and tomato sauce.
Simmer 5–7 minutes until slightly thickened.
Remove from heat and let cool slightly.
Step 3: Make the creamy sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook 1–2 minutes to form a roux.
Slowly pour in warm milk while whisking continuously to avoid lumps.
Cook until thick and smooth.
Season with salt, pepper, and nutmeg.
The sauce should be thick but pourable.
Step 4: Assemble
Preheat oven to 375°F (190°C).
Roll out the chilled dough and press into a 9-inch deep pie dish.
Spread the meat mixture evenly over the crust.
Pour the creamy sauce over the meat layer.
Sprinkle generously with mozzarella and cheddar.
Step 5: Bake
Bake for 40–55 minutes until the top is golden brown and bubbly.
If browning too quickly, loosely cover with foil.
Step 6: Rest and serve
Let the pie rest 15–20 minutes before slicing.
Garnish with chopped parsley.
Tips for Extra Flavor
Add sautéed mushrooms for more depth.
Mix a little Parmesan into the béchamel for a richer taste.
For a crispier crust, blind bake it for 10 minutes before filling.
You can also use puff pastry instead of homemade crust for a flakier version.
Storage
Refrigerate up to 4 days.
Reheat in the oven at 350°F until warmed through.
Freezes well for up to 2 months.
This pie is creamy, cheesy, savory, and perfect for dinner or special gatherings.