This hearty, homestyle dish brings together everything I love about a classic cheeseburger—savory beef, onions, and melted cheese—baked into a golden, comforting pie. It’s simple, satisfying, and perfect for a no-fuss family dinner.
Why You’ll Love This Recipe
I love how easy this recipe is to put together with pantry staples. It’s a cozy weeknight favorite that turns a regular dinner into something warm and nostalgic. The beef is flavorful, the cheesy topping is perfectly melty, and the baked pie crust gives it a delicious texture. It’s a no-bun twist on cheeseburgers that always satisfies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Ground beef (preferably lean)
Yellow onion, chopped
Kosher salt
Ground black pepper
Worcestershire sauce
Eggs
Buttermilk
Salted butter, melted
All-purpose flour
Baking powder
Shredded cheddar cheese
Olive oil (for sautéing)
Directions
Preheat the oven to 400°F.
In a skillet over medium heat, add olive oil and cook the chopped onion until it softens.
Add ground beef, salt, and pepper. Cook until browned and fully cooked through.
Stir in Worcestershire sauce and let it absorb into the beef.
Transfer the beef mixture into a greased 9-inch pie dish and spread it out evenly.
In a bowl, whisk together the eggs, buttermilk, and melted butter. Add flour and baking powder, and mix until a smooth batter forms.
Pour the batter over the beef in the pie dish.
Sprinkle shredded cheddar cheese on top.
Bake for about 25 minutes, or until the top is golden and set.
Let it cool for a few minutes before slicing and serving.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Mushroom twist: Add sautéed mushrooms to the beef mixture for an earthier flavor.
Southwest style: Mix in a dash of chili powder and cumin, and use pepper jack cheese for a little heat.
Veggie version: Replace the beef with plant-based ground meat or cooked lentils.
Extra cheesy: Use a mix of cheddar and mozzarella for a gooier top layer.
Pickle lover’s pie: Add a layer of sliced pickles over the beef before pouring the batter.
Storage / reheating
I keep leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat:
Oven: Warm slices at 350°F for about 10–15 minutes until heated through.
Microwave: Heat individual slices on medium power for 1–2 minutes.
FAQs
Can I use a different type of cheese?
Yes, I like using cheddar, but you can also try mozzarella, Swiss, or a blend for different flavor profiles.
How do I keep the crust from getting soggy?
Let the beef mixture cool slightly before adding the batter. That helps prevent excess moisture from seeping into the crust.
Can I make this dairy-free?
I’ve made this with plant-based milk and dairy-free cheese. Just be sure to use a neutral oil in place of the butter.
Is this pie freezer-friendly?
Yes. I let the pie cool completely, then wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
Do I need to pre-cook the crust?
No pre-cooked crust is needed—the batter bakes up on top of the beef, forming its own crust while in the oven.
Conclusion
This cheeseburger pie has become one of my go-to dinners when I want something warm, filling, and full of flavor. It’s easy to customize, great for leftovers, and always hits the spot. Whether I’m making it for my family or just to enjoy the comfort of a homestyle meal, it’s a recipe I always come back to.
This Pioneer Woman-inspired cheeseburger pie is a cozy, family-friendly dinner that combines savory beef, onions, and cheddar cheese baked under a golden, homemade batter topping for a no-bun twist on a cheeseburger.
Total Time:35 minutes
Yield:6 servings
Ingredients
1 lb lean ground beef
1 medium yellow onion, chopped
1 tbsp olive oil
1 tsp kosher salt
½ tsp ground black pepper
1 tbsp Worcestershire sauce
2 large eggs
1 cup buttermilk
2 tbsp salted butter, melted
1 cup all-purpose flour
1 tsp baking powder
1½ cups shredded cheddar cheese
Instructions
Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
Heat olive oil in a skillet over medium heat. Cook onions until softened.
Add ground beef, salt, and pepper. Cook until browned and fully cooked through. Stir in Worcestershire sauce and let absorb. Remove from heat.
Spread the beef mixture evenly into the prepared pie dish.
In a bowl, whisk together eggs, buttermilk, and melted butter. Stir in flour and baking powder until smooth.
Pour batter over the beef mixture in the pie dish. Sprinkle cheddar cheese evenly on top.
Bake for 25 minutes, until the topping is golden and set.
Cool for 5 minutes before slicing and serving.
Notes
Add mushrooms for an earthy twist.
Use pepper jack cheese and spices for a Southwest version.
Substitute beef with plant-based meat or lentils for a vegetarian option.
Top with sliced pickles for a true cheeseburger vibe.
Freeze cooled pie for up to 2 months; thaw overnight before reheating.
