My husband is English and loves a traditional Shepherd’s pie. This recipe for cheeseburger pie is a take on that dish made into an American version.
The dish is simple to do. I make it the way I make shepherd’s pie…a bit of this and a bit of that. Whatever is in the fridge or pantry somehow makes it into the dish. Today it was a can of Progresso light vegetable soup and some left over wine. (left over wine? What on earth is that, as Maxine would say…)
The pie’s contents are similar to a recipe for spaghetti sauce without all the tomatoes. It’s more savory but delicious in its own right. I used onions, garlic, fresh spices, my Progresso soup and a bit of the wine.
No cheeseburger worth its name would be complete without cheddar cheese and this cheeseburger pie is no exception. I used 1/2 cup mixed into the contents and another half cup on top of the filling.
For the crust I was in a hurry today so I just used two deep dish pie shells, instead of making my own crusts. I used one for the bottom and the other for the top. You can just invert one to make it easy peasy, or do what I did and roll out one pie to make the top part of the pie shell and then crimp the edges together. (traditional Shepherd’s pie has mashed potatoes on the top but I like a double pie crust for the cheeseburger version.)
Make the cheeseburger pie early in the day and then just pop it into the over right before dinner. Served with a side salad, it’s a great and easy week night dish that your family will want you to make again and again.
This dish is very versatile. Any type of vegetable soup will work, and any frozen veggies can be substituted for the frozen peas. Just use what you have on hand.
If you like the traditional flavor of Shepherd’s pie, Coleman’s makes a mix that will give you an authentic English flavor with very little preparation. (affiliate link.)
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 pound of lean ground beef
- 1 tsp fresh thyme
- 1 tbsp fresh oregano
- 1 tbsp fresh parsley
- 1/2 tsp Emeril's essence (available in the spice rack of most supermarkets, or you can make your own)
- 1/2 tsp Kosher salt
- 1/4 tsp cracked black pepper
- 1 18 oz can of Progresso light vegetable soup (drained of 1/2 of the liquid)
- 1/2 cup of frozen peas
- 1/4 cup of good red wine (optional but adds a lot of flavor)
- 1 cup of cheddar cheese, shredded - divided
- 2 deep dish pie crusts (or you can make your own pie crusts)
- Preheat the oven to 375º F.
- Heat the olive oil in a large non stick frying pan and add the onion. Cook until translucent - about 3 minutes. Add the garlic and cook for another minute or so. (be careful not to let the garlic burn.)
- Add the ground beef and cook until it is no longer pink.
- Stir in the fresh spices, salt and pepper, and Emeril's essence. Cook another minute or so and stir in the Progresso soup and frozen peas..
- Take 1/2 cup of the cheddar cheese and stir into the beef mix. Spoon into one of the pie crusts. Top with the remaining 1/2 cup of cheddar cheese.
- Remove the other pie crust and form it into a ball. Roll it out and layer it over the top of the pie and crimp the edges together.
- Brush with egg white and cook for about 20 minutes until the top is lightly browned and the filling is bubbly.
- Serve with a tossed salad.
Amount Per Serving: Calories: 549Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 65mgSodium: 699mgCarbohydrates: 40gFiber: 3gSugar: 4gProtein: 24g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."