Best 4 Deep Dish Meat Piecasserole Recipes

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Indulge in a hearty and comforting classic with our deep-dish meat pie casserole recipe. This delectable dish combines layers of savory ground beef, tender vegetables, and a golden crust, resulting in a symphony of flavors and textures. Perfectly suited for a family meal or a cozy dinner party, this casserole is sure to satisfy even the most discerning palates. With simple ingredients and easy-to-follow instructions, this recipe is accessible to home cooks of all skill levels. Embark on a culinary journey and discover the secrets to creating this timeless classic that will become a staple in your recipe collection.

In addition to the classic deep-dish meat pie casserole, this article presents a collection of enticing variations that cater to diverse preferences and dietary needs. Delight in the rich and flavorful beef and Guinness stew pie, where succulent beef simmers in a velvety Guinness stout gravy. For a vegetarian alternative, the vegetable and goat cheese casserole offers a symphony of roasted vegetables, creamy goat cheese, and a crispy breadcrumb topping. And for those with a taste for bold flavors, the Mexican cornbread casserole tantalizes with its combination of corn, black beans, and a zesty tomato salsa. Each recipe is carefully crafted to deliver a unique culinary experience, ensuring that there's something for everyone to savor.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP-DISH FRITO PIE



Deep-Dish Frito Pie image

Three words: fancy Frito® pie. We love eating the classic out of the bag (who doesn't?) but this deep-dish version is packed with Frito® flavor -- in the crust, chili and topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

6 ounces Fritos® (4 1/2 cups), plus more for serving
1 cup all-purpose flour (see Cook's Note)
1 large egg, lightly beaten
8 ounces sharp Cheddar, shredded
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 pound ground beef (80/20)
4 cloves garlic, finely chopped
1 red bell pepper, stemmed and seeded, chopped
1/2 medium onion, chopped
1/4 cup chili powder
1 tablespoon tomato paste
1 teaspoon ground cumin
1 cup low-sodium chicken broth
1 tablespoon cornstarch
For Serving: Sour cream, guacamole, pico de gallo, shredded iceberg lettuce, pickled jalapeno slices, chopped onion and fresh cilantro leaves

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
  • Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
  • Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
  • Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

GOOD OLD MEAT PIE



Good Old Meat Pie image

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Provided by Dan Poplawski

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1 potato, diced
⅓ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
  • Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
  • Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g

DEEP DISH MEAT PIE/CASSEROLE



Deep Dish Meat Pie/Casserole image

I searched the site and saw several recipes that were sort of like this but not exactly so here goes! This takes a little time to put together but is well worth it. I use only fresh carrots and potatoes so I can't tell you if frozen would change the texture or taste. Also, this makes ALOT but then again, I have some big eaters in my family so it works great for us.

Provided by Tmisen2980

Categories     Savory Pies

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1/2 cup chopped onion
1 (10 ounce) package frozen peas
3 -4 fresh carrots, cleaned and sliced
2 -3 potatoes, peeled and cut into bite size pieces
16 ounces Velveeta cheese, cut up (or more if you like lots of cheese)
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1 teaspoon salt
1 cup milk (or more depending on how thick you want the "sauce") or 1 cup water (or more depending on how thick you want the "sauce")
1 (8 count) can refrigerated crescent dinner rolls

Steps:

  • Place sliced carrots and cut up potatoes in a microwave safe bowl and cover with water.
  • Cover the bowl with a wet paper towel and microwave until crisp tender not soggy.
  • When done drain water and set aside until needed in the recipe.
  • While vegetables are cooking in the microwave, brown meat in a large skillet, drain.
  • Add onion and cook until tender, stirring occasionally.
  • Add all vegetables and cut up cheese.
  • Mix well.
  • Spoon into a greased 9 x 13 baking dish.
  • Melt butter in a small saucepan on low heat.
  • Add flour and salt, stir with a wire wisk until well blended.
  • Cook 2 minutes or until bubbly, stirring occasionally.
  • Gradually add milk or water, stirring until well blended.
  • Cook on medium heat until mixture boils and thickens, stirring constantly.
  • Reduce heat to low and simmer 3 to 5 minutes.
  • Pour over meat mixture. This will thicken the casserole so that is why you may want a little more than 1 cup if you don't like a thick sauce.
  • Separate dough into 4 rectangles and press perforations together to seal.
  • Place over meat mixture.
  • Bake at 350º for 20 to 25 minutes or until golden brown.
  • **NOTE-I ALWAYS season my meat with salt, pepper and garlic when cooking.
  • I know that seasoned cooks know this but novice ones may not realize what a difference it makes even if the recipe does not "call for it to be done".

Nutrition Facts : Calories 918.9, Fat 51.6, SaturatedFat 26.2, Cholesterol 211.9, Sodium 2017.9, Carbohydrate 61.1, Fiber 6.6, Sugar 13.4, Protein 51

SPAGHETTI PIE



Spaghetti Pie image

A classic Italian combination is remade into a creamy, family-pleasing spaghetti pie. This recipe was given to me several years ago. My family never grows tired of it. - Ellen Thompson, Springfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

6 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup undrained canned diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sugar
2 large egg whites, lightly beaten
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1 cup (8 ounces) 2% cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain., In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar., In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture. , Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts : Calories 348 calories, Fat 10g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 690mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

Tips:

  • To ensure even cooking, preheat your oven to the correct temperature before baking the meat pie casserole.
  • Use a deep dish baking dish to prevent the filling from overflowing.
  • If you don't have a meat grinder, you can purchase ground beef or pork from the grocery store.
  • To make the casserole ahead of time, prepare the filling and assemble the casserole, but do not bake it. Cover and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake the casserole according to the recipe instructions.
  • Serve the meat pie casserole hot with your favorite sides, such as mashed potatoes, green beans, or a salad.

Conclusion:

This deep-dish meat pie casserole is a hearty and delicious meal that is perfect for a family dinner or potluck. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. With its combination of ground beef, vegetables, and a creamy sauce, this casserole is sure to be a hit with everyone who tries it.

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