Instructions:
Prepare the Pie Crust:
In a large mixing bowl, whisk together the flour and salt.
Add the cold butter cubes and, using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Pre-bake the Crust:
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
Carefully transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges if desired.
Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans.
Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.
Prepare the Filling:
In a large skillet, cook the ground beef over medium heat until it is browned and cooked through. Break up the beef as it cooks.
Add the chopped onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute.
Season the beef mixture with cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir well to combine.
Remove the skillet from the heat and allow the beef mixture to cool slightly.
Assemble the Pie:
In a medium bowl, whisk together the eggs and milk or cream until well combined.
Stir the grated cheddar cheese and chopped green onions into the beef mixture.
Spread the beef mixture evenly into the pre-baked pie crust.
Pour the egg mixture over the beef, ensuring it spreads evenly across the filling.
Sprinkle additional grated cheese on top if desired.
Bake the Pie:
Place the pie in the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden and bubbly.
If the crust edges begin to brown too quickly, cover them with strips of aluminum foil.
Serve:
Once baked, remove the pie from the oven and let it cool for a few minutes.
Garnish with extra chopped green onions before slicing and serving.
Tips for Success:
Pie Crust: For a time-saving option, you can use a store-bought pie crust. However, homemade crust adds a rich, buttery flavor that complements the savory filling.
Cheese: Cheddar is a classic choice, but feel free to experiment with other cheeses like mozzarella, Monterey Jack, or even a spicy pepper jack for an extra kick.
Seasoning: Adjust the spices to your taste. If you like a bit more heat, add a pinch of cayenne pepper or red pepper flakes.
Add-ins: This pie is versatile, so consider adding sautéed mushrooms, bell peppers, or even diced tomatoes to the beef mixture for extra flavor and texture.
This ground beef and cheese pie is a perfect dish for any time of day, offering a hearty and satisfying meal in every slice. The combination of a flaky crust, savory beef filling, and melted cheese makes this pie a comfort food classic that will quickly become a favorite in your household. Serve it with a side salad or enjoy it on its own—either way, it’s sure to be a hit!
