Layered Hamburger Pie

The crust is the clever part here. Instead of pastry, seasoned ground beef mixed with egg, bread crumbs, oregano, basil, marjoram, mustard, and cumin gets pressed into a pie pan to form a meaty shell. It bakes up firm enough to hold the filling and essentially gives you two dishes in one: a meatloaf-style crust surrounding a potato-and-mushroom center.

Layer the sliced potatoes into the beef crust first so they’re closest to the heat from the bottom of the pan. Onion rings go on next, then mushrooms on top. Keeping the potatoes on the bottom ensures they cook through completely in that hour of baking. Thick potato slices won’t get tender in time, so aim for about an eighth of an inch.

The foil stays on for the full hour. It traps moisture and steam so the potatoes cook evenly and the beef crust doesn’t dry out on the edges. Once it comes off, the double-cheese topping (cheddar and Swiss together) goes on and melts in just a couple of minutes back in the oven.

Pro Tips

• Press the beef mixture evenly up the sides of the pie pan, not just the bottom. Thin spots will shrink and crack during baking, and the filling leaks through.
• Don’t skip the dry mustard and cumin in the beef. They’re small amounts but add a warmth that keeps the crust from tasting bland.
• Reserve some mushrooms for the top ring as the recipe suggests. They brown nicely once the foil comes off and add a visual touch.
• Let the pie rest 10 minutes before slicing. The beef crust firms up and the slices hold together better.

Variations

• Add a layer of frozen green peas on top of the potatoes for color and sweetness.
• Use ground turkey instead of beef for a lighter version. Add an extra tablespoon of bread crumbs to help it hold together.
• Spoon salsa or marinara over the top after the cheese melts for a saucier, pizza-style finish.