Print

Italian Beef and Sausage Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

This Italian Beef and Sausage Pie is a savory and hearty layered dish that combines seasoned ground beef and Italian sweet sausage with sautéed vegetables, fresh herbs, and a cheesy yogurt-infused batter. Baked to golden perfection in a springform pan, this pie offers a delicious combination of textures and rich Italian flavors, perfect for a comforting family meal or special gatherings.

Ingredients

Pan Preparation

  • Vegetable shortening or butter to grease a 9-10 inch spring form pan (at least 2 ½ inches deep)

Meat and Vegetables

  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound ground beef
  • ½ pound Italian sweet sausage, removed from casing
  • 1 large sweet onion, diced into large half-inch pieces (about 2 ½ cups)
  • 1 large green bell pepper, diced into large half-inch pieces (about 2 cups)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of red pepper flakes
  • 2 tablespoons fresh garlic, minced
  • 2 tablespoons tomato paste

Batter and Cheese

  • 3 large eggs
  • 1 cup Greek full fat yogurt
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • ½ cup all-purpose flour
  • ½ cup grated Parmesan cheese
  • ¼ pound provolone cheese, sliced
  • 1 large bunch scallions, diced (about 1 cup)
  • 1 ½ cups shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) with the rack positioned in the center.
  2. Prepare Springform Pan: Open the 9-10 inch springform pan and line the bottom with a piece of parchment paper. Snap the ring back on to hold the parchment tightly in place, then trim any excess parchment overhang with scissors. Grease the parchment and sides with vegetable shortening or butter and set aside.
  3. Brown Meat: Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the ground beef and Italian sausage, cooking until browned. Drain the meat in a strainer but collect the liquid. Spoon off and discard any fat floating on top of the liquid, then reserve the defatted meat liquid for later use.
  4. Sauté Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, green bell pepper, dried basil, oregano, kosher salt, black pepper, and red pepper flakes. Cook for about 4 minutes until vegetables are tender but still firm.
  5. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 1 minute. Create a small space in the center of the pan, add tomato paste, and cook for another minute to deepen the flavors.
  6. Combine Meat and Vegetables: Add 2 tablespoons of the reserved meat liquid back to the pan. Return all the cooked meat to the vegetables and stir well to combine. Remove from heat and set aside.
  7. Prepare Batter: In a medium bowl, whisk together the eggs until frothy. Add the Greek yogurt, ½ teaspoon kosher salt, baking powder, and flour. Whisk until the batter is smooth and resembles pancake batter.
  8. Layer the Pie – First Batter: Pour half of the batter into the prepared springform pan and evenly spread it to the edges.
  9. Layer the Pie – Meat and Cheeses: Spread half of the cooked meat and vegetable mixture evenly over the batter. Sprinkle all the grated Parmesan cheese on top, then layer the sliced provolone cheese evenly over the Parmesan.
  10. Layer the Pie – Remaining Meat: Spread the remaining meat mixture over the provolone cheese, spreading it evenly to the edges.
  11. Prepare and Add Top Layer: Mix the scallions and shredded mozzarella cheese into the remaining batter. Spread this mixture over the top of the pie evenly, making sure to cover the entire surface.
  12. Bake Pie: Place a medium baking sheet lined with foil on the rack and set the prepared pie in the center of the sheet (this catches any leaks from the springform pan). Bake for 45 minutes at 350°F until set and cooked through.
  13. Broil for Browning: If the top needs additional browning, broil for 1-3 minutes until golden. Watch closely to prevent burning; the recipe broiled for approximately 2 minutes.
  14. Rest Pie: Remove from oven and let the pie sit in the pan for 10 minutes to firm up. If the center feels soft, let it rest for an additional 5 minutes.
  15. Remove from Pan and Serve: Run a sharp, small knife around the inner edges of the springform pan to loosen the pie. Release the ring and use a serrated knife to cut the pie into eight slices. Serve hot.

Notes

  • Using a springform pan lined with parchment and placed on a foil-lined tray helps avoid leaks in the oven from the batter and filling.
  • Save the meat juices and discard fat to add moisture and flavor to the filling without excess grease.
  • The yogurt in the batter adds moisture and richness, creating a tender, quiche-like texture.
  • Broiling is optional but recommended to achieve a nicely browned top.
  • Letting the pie rest after baking ensures it firms up and slices cleanly.
  • This pie can be customized by adding or substituting other vegetables, like mushrooms or spinach, as preferred.

Find it online: https://bitezly.com/italian-beef-and-sausage-pie-recipe/