PREP TIME: 30 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 30 mins
This Italian Beef and Sausage Pie is my mom’s favorite! Incredibly filling with a light crust on the top and bottom. This pie is great to serve by itself or with a simple salad on the side.
INGREDIENTS
1 lb. ground beef
Vegetable shortening or butter to grease a 9-10” spring form pan (pan should be at least 2 ½” deep)
½ lb. Italian sweet sausage, removed from casing
3 tbsp extra virgin olive oil, divided
1 large green Bell pepper, diced into large half-inch pieces, about 2 c.
1 large sweet onion, diced into large half-inch pieces, about 2 ½ c.
1 tsp dry oregano
1 tsp dry basil
Pinch red pepper flakes
2 tbsp tomato paste
2 tbsp fresh garlic, minced
1 tsp kosher salt
½ tsp freshly ground black pepper
Batter:
1 c. Greek full-fat yogurt
3 large eggs
½ c. all-purpose flour
1 ½ tsp baking powder
½ tsp kosher salt
Other Ingredients:
¼ lb. provolone cheese, sliced
½ c. grated Parmesan cheese
1 ½ c. mozzarella cheese, shredded
1 large bunch of scallions, diced, about one cup
How to make Italian Beef and Sausage Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F. Make sure to position the oven rack in the middle.
Step 2: Lay a piece of parchment on a 9 to 10-inch springform pan, then snap the ring over to make sure the parchment covers the bottom and the ring gets held in place. Cut the outside parchment overhang using scissors. At this point, you should have a round piece of parchment tightly held in place at the bottom of the pan.
Step 3: Grease the bottom parchment and inside ring using vegetable shortening or butter. Set the pan aside.
Step 4: Heat 2 tbsp olive oil in a large saute pan over medium-high heat. To the hot oil, add the beef and sausage meat and cook until browned. Into a strainer, pour the meat, saving the liquid. Into a glass, pour the liquid and discard the grease that floats to the top using a spoon.
Step 5: Add the last tbsp of olive oil to the now-empty pan. Next, add the olive oil, then the onions, peppers, basil, oregano, salt, pepper, and pepper flakes. Cook for about 4 minutes or until the veggies are no longer crunchy but still firm. Then, add the garlic and continue to cook for another minute. In the center, create a space and add the tomato paste. Cook for a minute more.
Step 6: Whisk in 2 tbsp of the reserved meat liquid. Return the cooked meat and mix well. Set aside.
Step 7: Place the eggs in a medium bowl. Beat well, then add the yogurt, salt, baking powder, and flour. Mix until well blended, and you have a batter that resembles a pancake batter.
Step 8: Into the bottom of the prepared springform pan, pour half of the batter, spreading to the edges. On top, add half of the cooked beef mixture and spread to the edges. Then, sprinkle with Parmesan. Over the Parmesan, layer the provolone cheese, the slices overlapping. On top, add the rest of the meat, spreading to the edges.
Step 9: To the rest of the batter, add the scallions and mozzarella. On top, spread the mixture, spreading this to the edges.
Step 10: Using foil, tent a medium sheet tray. In the middle rack of the prepared oven, place the dish and bake for about 45 minutes. Set the oven to broil after 45 minutes and broil for about 2 minutes to further brown the top.
Step 11: Remove from the oven when done and allow the dish to sit in the pan for about 10 minutes. Once the dish is firm like a quiche when lightly press on the center, the pie is done. If not, allow the pie to sit for another 5 minutes.
Step 12: To loosen the pie, run a small sharp knife around the inside edges of the pie. From the outer ring, release the spring form. Then, using a sharp serrated knife, cut the pie into eight pieces. Serve hot. Enjoy!