Italian Beef and Sausage Pie
I've had this dish on my list to try for a while. I love Italian style food, and wanted to do something in that style which didn't involve lots of pasta. This fits the bill perfectly, as there isn't a bit of pasta to be found anywhere in it. The combination of meats, cheeses, veggies, and seasonings combined with a make-as-you-go crust really takes Italian food in a different direction..
In addition to trying out new recipes here, I also like to try out new kitchen gadgets and tools. One such gadget is a springform pan. That's right, I've never used one before... until now. I came across two different recipes for similar dishes, both using springform pans, and based on the ingredients I had available this one won out.
I am very proud of how this one came out. I was afraid while I was assembling it that the pie wouldn't hold its shape and simply run all over the place when the outer band was removed, so I was pleasantly surprised (and extremely pleased!) when it didn't. Here's how it looked when I opened it:
If there was one thing I could complain about, it's that the result was a little on the dry side; I would probably increase the amount of tomato paste or replace the paste with tomato puree to make up for it. Other than that, it was great and I highly recommend it!
Adapted from A Family Feast
A delicious combination of meats, cheeses, and veggies in a make-as-you-go crust. A tasty and different take on Italian style food.
Adapted from A Family Feast
- 3 tablespoons olive oil (divided)
- 1 pound lean ground beef
- 1/2 pound sweet Italian sausage, removed from casing
- 2 1/2 cups sweet onion, chopped
- 2 cups green bell pepper, chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons minced garlic
- 2 tablespoons tomato paste
- 1/2 cup Parmesan cheese, grated or shredded
- 1/4 pound Provolone cheese, sliced
- 3 large eggs
- 1 cup Greek yogurt, plain full fat (not low-fat or non-fat)
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1 cup scallions, diced
- 1 1/2 cup Mozzarella cheese, shredded
Preheat oven to 350 F. Open a 9 or 10 inch springform pan and lay a sheet of parchment paper on the bottom, then snap the ring into place to line the bottom with parchment. Trim off excess paper around the edges of the pan. Spray inside of the pan and parchment with nonstick cooking spray or brush with cooking oil and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add ground beef and Italian sausage and cook until browned. Drain off liquid into a glass and set aside to cool slightly, then place meat into a bowl and set aside. Return the skillet to the stove.
Add the remaining olive oil to the skillet and add the onion, peppers, basil, oregano, salt, pepper, and red pepper flakes. Cook 4-5 minutes or until vegetables are softened. Add garlic and cook one additional minute.
Make an opening in the center of the vegetable mixture and add the tomato paste. Cook for one minute. Skim the fat off the top of the meat juices saved earlier, then add two tablespoons of juices to the vegetable mixture. Add the cooked meat back in and mix thoroughly. Remove from heat and set aside.
In a medium bowl, add the eggs and lightly beat with a whisk. Add yogurt, salt, baking powder, and flour, and mix thoroughly (the mixture will resemble pancake batter).
Pour half of the batter into the bottom of the springform pan, spreading it evenly to the edges. Add half of the filling, also spreading evenly to the edges of the pan. Sprinkle all the Parmesan cheese evenly over the filling. Layer all the Provolone cheese slices on top of the Parmesan cheese, overlapping slices if needed.
Add remaining filling on top of the Provolone cheese, spreading evenly to the edges. Add the scallions and all the Mozzarella cheese to the remaining batter and mix together. Pour the batter mixture on top of the filling, spreading it evenly to the edges.
Place the springform pan on a baking sheet to catch any spillage, then place in the oven. Bake for 45 minutes. If needed, at the end of baking change the oven to broil for 1-2 minutes to brown the top.
Remove from oven and allow to rest 10 minutes. Check for firmness in the center and let rest an additional 5 minutes if needed. Loosen the pie by running a sharp knife around the inside of the pan if needed. Open the ring and remove. Cut the pie using a sharp serrated knife and serve hot.
Serving Size 1 slice (approx. 8 ounces)
Servings 8
- Amount Per Serving
- Calories 471kcal
- % Daily Value *
- Total Fat 27.7g43%
- Saturated Fat 10.9g55%
- Cholesterol 158.9mg53%
- Sodium 989mg42%
- Potassium 678mg20%
- Total Carbohydrate 17g6%
- Dietary Fiber 2.3g10%
- Sugars 5.2g
- Protein 38.2g77%
- Calcium 20 mg
- Iron 19 mg
- Vitamin D 33 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- If a spicier dish is desired, use hot Italian sausage instead of sweet.
- Green onions can be substituted for the scallions if they are not available.