Equipment Needed
- 9-inch deep-dish pie plate
- Large skillet
- Mixing bowls (medium and small)
- Whisk
- Measuring cups and spoons
- Grater (if shredding cheese from a block)
- Aluminum foil (to prevent over-browning)
Step-by-Step Instructions
We start by building the savory base. I preheat my oven to 400°F (200°C). In my large skillet over medium heat, I warm the olive oil. I add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. That sweet, fragrant smell is the start of something good. Then, I add the ground beef, breaking it up with my spoon into small crumbles. I cook until it’s no longer pink, then stir in the minced garlic, salt, pepper, and Worcestershire sauce. The Worcestershire sizzles and fills the air with its rich, umami aroma. I sprinkle the flour over the cooked meat mixture and stir for another minute—this cooks out the raw flour taste and prepares it to thicken the juices.
While the meat mixture cools slightly, I prepare the cheesy custard filling. In a medium bowl, I whisk together the eggs and milk until they are completely smooth and homogenous. I then stir in half of the shredded cheddar cheese and all of the mozzarella. The mixture will be loose and yellow. This is the magic binder that will set up around the beef, creating a quiche-like texture that holds everything together. I let the meat mixture cool for about 10 minutes. Adding a piping hot filling to the egg mixture would risk scrambling the eggs—a mistake I made once, resulting in odd, grainy bits in my pie.
Now for assembly. I place my unbaked pie crust in the pie plate. I spoon the slightly cooled beef and onion mixture into the crust, spreading it into an even layer. I then carefully pour the egg and cheese custard over the meat, using a spoon to gently push the filling around so the custard seeps into all the nooks and crannies. Finally, I sprinkle the remaining half cup of cheddar cheese over the very top. This creates that beautiful, bubbly, golden cheese crust.(See the next page below to continue…)