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Italian Beef and Sausage Pie combines ground beef, sweet Italian sausage, three kinds of cheese, onions and peppers, and Italian seasonings in a satisfying and delicious meal.

Italian Beef and Sausage Pie

Every once in a while, my husband Jack makes a new recipe that is so good, we shuffle our calendar around so we can share the recipe sooner on A Family Feast. This Italian Beef and Sausage Pie is one of those recipes.

This fantastic meat and cheese pie was inspired by a ‘holiday meat pie’ recipe Jack spotted in a Polish recipe group on Facebook. We both loved the idea – but decided to take our version in a different direction with different meats, cheeses, and Italian-inspired seasonings.

We also wanted to make our Italian Beef and Sausage Pie more of a weeknight meal idea – and every ingredient in this recipe is easily found at the supermarket.

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Italian Beef and Sausage Pie

How do you make Italian Beef and Sausage Pie?

You’ll need a nine or ten-inch springform pan (affiliate link), and some parchment paper to line the bottom so your pie doesn’t stick. (Greasing the paper will help prevent sticking.)

In a large skillet, brown ground beef and Italian sausage until cooked through.  We used sweet Italian sausage, but you could use hot Italian sausage if you prefer a spicier pie. Drain, but reserve the juices. (As the juices cool, skim the excess fat off the top, but save the rest of the liquid.)

Next, saute chopped onions and green bell pepper – seasoning the vegetables with dried basil and oregano, salt and pepper, plus a pinch of red pepper flakes. When the peppers are tender, add minced fresh garlic and cook that for a minute. Then stir in tomato paste and cook one minute more. Finally, add the strained juices and the cooked beef and sausage to the onion and pepper mixture. Stir, then set aside.

Next, mix up a batter of eggs, Greek yogurt, salt, baking powder, and some all-purpose flour. This mixture will resemble pancake batter.

Pour half of this egg and yogurt batter into the bottom of the prepared springform pan. Then, pour half of the meat mixture into the pan. Sprinkle grated Parmesan over the top of the meat, then layer slices of provolone cheese over the Parmesan.

Add the rest of the meat and sausage mixture on top of provolone slices. Mix chopped scallions and shredded mozzarella cheese to the remaining egg batter – then pour the batter over the top of the meat mixture.

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Italian Beef and Sausage Pie

Bake your Italian Beef and Sausage Pie for about 45 minutes.  (We strongly recommend you place your springform pan on a foil-lined sheet pan while it bakes to avoid any leaks in your oven.)

After the pie bakes, you can brown the top under the broiler for a minute or so if you’d like a more golden top. Let the pie sit in the pan for about ten minutes to set up.

Place the pie on a platter and loosen the springform pan away from the sides (use a knife around the edges if necessary).  Slice and serve while still warm from the oven.

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Italian Beef and Sausage Pie

What do I serve with Italian Beef and Sausage Pie?

We served our pie with a simple side salad, but it’s really quite filling all on its own.

Even though there are three cheeses in the recipe, this pie is not overly cheesy and gooey. It bakes up with a nice light crust on the bottom and top – and the center stays nice and firm, but soft and tender.

Italian Beef and Sausage Pie

We think the flavors of the Italian Beef and Sausage Pie are really fantastic. We hope you love it too!

You may enjoy these other savory pie recipes:

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Italian Beef and Sausage Pie

Italian Beef and Sausage Pie

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: entree
  • Method: baked
  • Cuisine: Italian

Ingredients

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

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 dry basil

1 teaspoon dry oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pinch red pepper flakes

2 tablespoons fresh garlic, minced

2 tablespoons tomato paste

Batter

3 large eggs

1 cup Greek full fat yogurt

½ teaspoon kosher salt

1 ½ teaspoons baking powder

½ cup all-purpose flour

Other

1/2 cup grated Parmesan cheese

¼ pound provolone cheese sliced

1 large bunch scallions diced, about one cup

1 ½ cups mozzarella cheese, shredded


Instructions

Preheat the oven to 350 degrees F. with rack in center of oven.

Open a 9-10 inch springform pan and lay a piece of parchment over then snap the ring over so that the parchment covers the bottom and gets held in place by the ring. Use scissors to cut the outside parchment overhang. You should now have a round piece of parchment tightly held in place at the bottom of the springform pan.

Use vegetable shortening or butter and grease the bottom parchment and inside ring sides. Set the pan aside for now.

In a large saute pan, place two tablespoons of olive oil and over medium high heat and brown the beef and sausage meat. Pour into a strainer but save the liquid. Pour the liquid into a glass and remove and discard the fat that floats to the top with a spoon but save the liquid for later in the recipe.

In the same pan over medium heat, add the last tablespoon of olive oil and add the onions, peppers, basil, oregano, salt, pepper and pepper flakes and cook for about four minutes or until the vegetables are no longer crunchy but are still firm.

Add the garlic and cook one minute.

Make a space in the center and add the tomato paste and cook one minute.

Stir in two tablespoons of the reserved meat liquid and add all of the cooked meat and stir to combine. Set aside for now.

In a medium bowl with a whisk, beat the eggs then add the yogurt, salt, baking powder and flour and whisk to combine. The batter should resemble pancake batter.

Pour half of this batter into the bottom of the prepared springform pan and spread to the edges.

Add in half of the cooked beef mixture, again, spreading to the edges.

Sprinkle on all of the Parmesan then layer on all of the provolone cheese, overlapping the slices.

Add the remaining meat on top of the provolone and spread to the edges.

Add the scallions and mozzarella to the remaining batter and spread this mixture all over the top, spreading to the edges.

Cover a medium sheet tray with foil and place the pie in the center and bake 45 minutes. Spring form pans are notorious for leaking so the foil lined pan will save your oven from drips.

After 45 minutes, brown under broiler if the top needs it. I broiled ours for two minutes to brown the top further than it was.

Let sit 10 minutes in the pan.  If you press lightly on the center, it should feel firm like a quiche would feel when baked. If not, let sit five more minutes.

Run a small sharp knife around the inside edges to loosen.

Release the spring form outer ring then cut into eight pieces using a sharp serrated knife to cut through the top layer then down through the pie.

Serve hot.


Keywords: Italian Beef and Sausage Pie, Italian Meat Pie

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Italian Beef and Sausage Pie

Italian Beef and Sausage Pie

Italian Beef and Sausage Pie t \ Italian Beef and Sausage Pie

 

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    Comments

  • Stephanie wrote:

    Can I double this recipe?

    • Martha wrote:

      Sure – there’s no reason why you can’t as long as you have a large enough pan to hold all of the ingredients. Your baking time will definitely be longer.

  • Becky Turner wrote:

    Well that one is a hit! Hubby said to put this recipe somewhere safe.
    Made it pretty much as written tonight only change was to the flour to fresh ground flax seed to make it more keto friendly.
    Seemed to work out pretty well on the top.

    Going to make it again using Mexican accents instead of Italian.
    Using Mexican chorizo and ground beef.
    Poblano peppers instead of green pepper.
    Cumin and Mexican oregano for the spices
    And Jack and Cotija cheese.

    • Martha wrote:

      Hi Becky – Great minds think alike – We actually have a Mexican-inspired version in the works (although we probably won’t post it after the holidays). So glad you enjoyed the pie!

  • Lauri wrote:

    Have you used any other veggie in this!
    Family isn’t a fan of green peppers.

    • Martha wrote:

      Hi Lauri – We’ve only made this as written but you could swap in red, yellow or orange peppers if they enjoy those.

  • Kim wrote:

    Couldn’t wait to try this recipe. I made it tonight, for dinner. I did add mushrooms, because I love them, I just made sure the liquid was adequately cooked out of them. I also, only had non fat Greek yogurt on hand, so I added 2 oz of cream cheese to the batter. It turned out beautifully.

    • Martha wrote:

      So glad you enjoyed the recipe Kim!

  • Jerry wrote:

    We couldn’t wait till game day! Made it last night. It was fun to make and absolutely delicious. Definitely going to be a favorite around here. Thanks.

    • Martha wrote:

      You’re very welcome Jerry! Glad you enjoyed it as much as we do!

  • Kelly wrote:

    I made this tonight following the exact recipe other than I used gluten free flour and got Italian sausage. It is absolutely delicious!

    • Martha wrote:

      Thanks Kelly – glad to know that gluten free flour works too!

  • Stephanie wrote:

    Could this be made ahead, refrigerated, then baked? Or would it run together and lose the “layers”?

    • Martha wrote:

      Hi Stephanie – You’d be better off baking it ahead of time and reheating. With the egg in the filling, we do think it would start to separate if you allowed it to sit without baking it.

  • Thomas wrote:

    Can this be made up ahead of time

    • Martha wrote:

      Hi Thomas – You would be OK baking it ahead of time and reheating. With the egg in the filling, we think it would start to separate if you made it up ahead of time and allowed it to sit without baking it.

  • Karen wrote:

    Made this tonight for dinner. Fantastic. I used regular sausage because I couldn’t find Italian sausage and it still turned out perfectly.

    • Martha wrote:

      Glad you enjoyed the pie Karen!

  • Teresa Miller wrote:

    Empty nesters here. Do you think cutting ingredients in half & using a smaller ( 7 inch) springform pan would turn out OK? And how would you adjust the cooking time? Thanks

    • Jack wrote:

      Going from a 9-10 inch pan to a 7 inch pan is about 2/3 the recipe, which would probably be better since the recipe calls for three eggs. Bake time may be slightly less but not by much. Looking over the remaining ingredients, you will need to do some math but 2/3 of everything should work out. A little more of this or a little less than that, should not make that much of a difference. If this were a baked good, exact measurements would be necessary, but in this type of dish, close should work out. Only measurement I would get just right is 2/3 of the batter…2 eggs, 2/3 cup yogurt, little more than a quarter teaspoon of salt, 1 teaspoon baking powder…With the flour, weigh 1/2 cup then while still on the scale, remove 1/3 of the weight. Alternatively, 1/2 cup of flour is 8 tablespoons so 2/3 would be 5 tablespoons plus one teaspoon.

      Good luck,
      Jack

  • Karen wrote:

    question please: I can’t eat green peppers…what would you recommend in its’ place? also would it taste as god NOT using sausage, just hamburg?

    • Martha wrote:

      Hi Karen – The sausage adds a lot of flavor to the pie so with just ground beef, you will need to add more seasonings. The sausage adds some fat too, and ground beef is leaner so that may impact the overall texture and taste as well. You could definitely swap in red, yellow or orange peppers if you’d like. Hope that helps!

  • Kristeen J Broussard wrote:

    Could this be assembled ahead and frozen? If so, would you recommend freezing before or after baking?

    • Martha wrote:

      Hi Kristeen – We haven’t tried freezing this ourselves, but I’d definitely suggest baking it first, then freezing.

  • Keith Boyle wrote:

    What temp for oven?????

    • Martha wrote:

      Hi Keith – Step 1 states to preheat the oven to 350 degrees F.

  • Laura wrote:

    Do u think it will work replacing the flour with almond flour? Doing without carbs at the moment. It sounds amazing!

    • Martha wrote:

      We haven’t tried it Laura. Almond flour has more moisture so it might make the overall texture a little softer. Please let us know how it comes out – we’d love to know as would other readers too.

  • Kay wrote:

    Could this be done in a casserole dish instead of a springform?
    Thank you

    • Martha wrote:

      Yes Kay – you definitely can. I *think* it will fit in a 9×13 pan…

  • Joe wrote:

    This sounds amazing! But, how much parmesan cheese should I use? I don’t see it in the ingredients. Thank you!

    • Martha wrote:

      Great catch Joe! I just looked back at Jack’s notes…1/2 cup. I’ll update the recipe now! Thank you!

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