The Scoop
This Famous Beef Pie blends spices and cheese with a crispy crust for a hearty new-beginning meal.
The day I finally moved into my first real office space was unforgettable, not just because it marked a new chapter in my life, but also because it inspired this beef pie recipe. Surrounded by a tangle of extension cords and a chaotic pile of boxes, I realized that I needed a dish that embodied warmth and satisfaction. It was then I recalled my grandmother's comforting beef pie, one she'd often bake during weekend visits. Whenever she’d cut cold butter into flour to make the perfect flaky crust, I’d be there, perched on a stool, sneaking bits of cheddar cheese from the counter.
It was this memory I channeled that day in my new office kitchen. A mix of ground beef, bright green peppers, and fragrant garlic sizzling in the pan created a symphony of scents that instantly felt like home. As I crumbled the beef, I added a pinch of oregano and marjoram—spices my grandmother swore by. While the pie baked, I busied myself organizing pens and notebooks, knowing the rich, savory aroma would be the backdrop to my next creative venture. Just before serving, I sprinkled a layer of cheese on top and let it melt in the residual heat, a trick she taught me to add an extra burst of flavor.
Looking back, that first slice was more than just a meal; it was a celebration of new beginnings baked in a simple, hearty dish. With each bite, I felt the grounding presence of my grandmother’s kitchen, ready to support me in this exciting new phase.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 7 tablespoons butter, cold and cut into tablespoons
- 2 tablespoons cold water, plus more, to taste
- 1 pound ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 clove garlic, minced
- 1/4 cup ketchup
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 3 large eggs, lightly beaten
- 2 cups cheddar cheese, shredded, divided
- 1 large tomato, seeded and diced
Directions
- In a large bowl, add the flour and the oats and stir to combine.
- Add the butter to the flour mixture and cut it into the flour mixture until pea-sized crumbs form.
- Gradually add 2 tablespoons of the cold water to the flour mixture and toss to combine until it becomes a dough. If it is too dry and not coming together, add the extra water, a little at a time, until the desired consistency is reached.
- On a clean work surface, roll the dough out to fit a 9-inch pie plate.
- Transfer the dough circle to a 9-inch pie plate and trim and flute the edges.
- Preheat the oven to 400 degrees F.
- In a large skillet over medium heat, add the beef, the onions, the green peppers, and the garlic and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
- Drain the fat from the skillet.
- Add the ketchup, the salt, the oregano, the basil, the marjoram, and the black pepper to the beef mixture and stir to combine.
- Add the spinach to the beef mixture and fold to combine.
- Allow the beef mixture to cool slightly.
- Add the eggs and 1 cup of the cheddar cheese to the beef mixture and stir to combine.
- Spoon the beef mixture into the pie crust.
- Bake until the center of the filling is set and the edges are golden-brown, about 25-30 minutes.
- Sprinkle the remaining cheese and the tomatoes over the pie and bake again until the cheese has melted, about 5-10 minutes.
- Allow the pie to stand for 5-10 minutes.
- Slice and serve.
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