If there’s one thing I’ve learned over the years, it’s that comfort food has the magical ability to turn an ordinary day into something extra special. And when that comfort food happens to be a savory, cheesy, meat-packed pie? Well, that’s when you know dinner is about to be the best part of the day.
This Deep Hamburger Sausage & Pepperoni Pie is like the lovechild of a stuffed-crust pizza and a hearty pot pie. It’s got layers upon layers of flavor: melted mozzarella and cheddar, zesty pizza sauce, perfectly seasoned ground beef and Italian sausage, and those unmistakable spicy slices of pepperoni—all tucked between two flaky pie crusts that bake up golden and buttery. Honestly, it’s hard to decide what’s better—the gooey middle or the crispy, flaky top.
This is one of those meals I reach for when I want to impress guests, feed a hungry family, or just indulge in something a little over-the-top (in the best way). The ingredients are super simple, and chances are you’ve already got most of them hanging out in your fridge or pantry. And let me just say—this one’s not just for meat lovers, it’s for serious comfort food enthusiasts. Let’s dive in and get this incredible pie baking.
Ingredients You’ll Need
Here’s everything you’ll need to build this savory masterpiece:
Crust
2 ready-bake pie crusts (approx. 450 g total)
Cheeses
200 g shredded mozzarella cheese
100 g shredded cheddar cheese or provolone cheese
Meats
225 g ground beef
225 g Italian sausage, casings removed
100 g pepperoni slices
Sauce
350 ml pizza sauce or marinara sauce
Seasonings
1 teaspoon Italian seasoning
0.5 teaspoon garlic powder, plus extra for topping
0.5 teaspoon red pepper flakes (optional)
Topping
45 ml melted butter
STEP-BY-STEP INSTRUCTIONS
Step 1: Brown the Meat
We’re kicking things off by building that savory, meaty base. In a large skillet over medium heat, cook your ground beef and Italian sausage together until they’re fully browned. Make sure to break the meat apart as it cooks so you don’t get any large clumps. Once the meat is no longer pink, drain off the excess fat—this will keep your pie from getting greasy—and set the mixture aside to cool slightly.
Step 2: Preheat the Oven
Next up, preheat your oven to 220°C (425°F). This high heat is key for getting that perfect golden, crisp crust on the top and bottom.
Step 3: Prepare the Pie Crust Base
Take one of your pie crusts and roll it out gently, just enough to fit into a deep-dish pie pan or oven-safe skillet. Press it into the bottom and up the sides of the pan, making sure it’s snug. This bottom crust is going to hold all those delicious layers, so be generous with it.
Now sprinkle half of your shredded mozzarella right onto the crust. That cheese is going to melt down and create a beautiful, gooey barrier between the crust and the filling—a total game-changer.
Step 4: Add the Meat & Pepperoni
Once your crust is cheesy, grab that slightly cooled meat mixture and spread it out evenly over the mozzarella layer. Now take half of your pepperoni slices and layer them right on top of the meat. This is going to give you those unmistakable pizza vibes in every bite.
Step 5: Sauce & Seasonings
Now comes the sauce. Pour your pizza or marinara sauce evenly over the meat and pepperoni. Don’t go overboard—you want a generous layer, but not so much that it starts spilling over the crust.
Sprinkle the Italian seasoning, garlic powder, and red pepper flakes over the sauce. If you’re not into heat, you can skip the red pepper flakes, but I personally love the little kick they give.
Assembling and Baking the Perfect Deep-Dish Meat Pie
Now that we’ve got those hearty base layers in place, it’s time to build up the rest of our Deep Hamburger Sausage & Pepperoni Pie. This part is where things really start to look (and smell) amazing—melted cheese, sizzling pepperoni, and that rich sauce all tucked into a flaky crust. It’s everything you want in comfort food, and then some.
Let’s keep going and finish putting together this irresistible, meat-packed pie.
Step 6: Add the Remaining Cheese and Pepperoni
At this stage, we’re going to turn up the cheese factor. Take the rest of your shredded mozzarella and sprinkle it evenly over the sauced layer. Then go in with the cheddar or provolone, layering it over the mozzarella for a perfectly gooey, golden finish once baked.
After that, take the remaining pepperoni slices and arrange them neatly on top. I like to space them out so you get a little bit in every bite, but feel free to go as pepperoni-heavy as your heart desires. This layer on top is what gives the pie that pizza-meets-pot-pie identity we’re after.
Step 7: Seal the Pie with the Top Crust
Now it’s time to close things up. Roll out your second pie crust and gently place it over the filled pie, letting it drape over the edges. Press the edges of the top and bottom crusts together to seal the pie completely. You can use your fingers or a fork to crimp the edges—just make sure everything’s nicely sealed so the filling doesn’t leak out as it bakes.
Brush the top of the crust with the melted butter for that beautiful golden finish. Then, lightly dust it with a pinch of garlic powder for a little extra flavor. If you’re feeling fancy, you can also cut a few small slits or vents into the top crust to let steam escape. This helps prevent a soggy crust and keeps things crisp.
Step 8: Bake to Golden Perfection
Place your pie in the oven on the center rack and bake for 20 to 25 minutes. I recommend starting to check on it around the 18-minute mark—ovens can vary, and you don’t want to miss that perfect moment when the crust is deep golden and the cheese is bubbling at the edges.
Once it’s done, take the pie out of the oven and let it rest for 5 to 10 minutes before slicing. This little pause helps the layers set up a bit, so your slices hold together better and don’t spill all over the plate.
Tips for Success
Deep-dish is key: Make sure you’re using a true deep-dish pie plate or skillet. A shallow pan just won’t hold all the good stuff without spilling over.
Drain your meat well: Don’t skip this step. Excess grease can make the pie soggy and heavy.
Customize it: You can totally switch things up with bacon, ham, or even crumbled cooked chorizo if you want something a little spicy. This recipe is super forgiving and flexible.
Cheese choice matters: Mozzarella melts beautifully, but if you want a slightly sharper taste, go for cheddar or even a smoky gouda.
Make ahead friendly: You can prepare the entire pie a few hours ahead of time and store it in the fridge until you’re ready to bake. Just add a couple of extra minutes to the baking time if it’s cold from the fridge.
FAQs and Final Thoughts on This Meaty Masterpiece
By now, your kitchen probably smells incredible, and that golden, cheesy crust is just begging to be sliced. Before we wrap things up, I want to take a few minutes to answer some of the most common questions I get about this Deep Hamburger Sausage & Pepperoni Pie. Whether it’s your first time making a savory pie like this or you’re already planning to serve it at your next family dinner, these tips and tricks should help you feel completely confident from start to finish.
FREQUENTLY ASKED QUESTIONS
1. Can I use homemade pie crust instead of store-bought?
Absolutely! If you’ve got a tried-and-true pie crust recipe you love, go ahead and use it here. Just make sure the crust is sturdy enough to hold the heavy filling and that you roll it out large enough to fit a deep-dish pan.
2. What’s the best way to reheat leftovers?
The best way to reheat this pie is in the oven at 175°C (350°F) for about 10–15 minutes, covered loosely with foil to prevent the crust from over-browning. This helps keep everything warm and crispy without drying it out.
3. Can I freeze the whole pie?
Yes! You can freeze the fully assembled, unbaked pie. Just wrap it tightly in plastic wrap and then foil. When you’re ready to bake it, add an extra 10–15 minutes to the baking time (and keep it loosely covered with foil for the first half of baking to avoid burning the crust).
4. Can I make this pie vegetarian?
You sure can! Swap out the meats for sautéed mushrooms, bell peppers, onions, and even spinach. You might want to add a little extra seasoning or a sprinkle of Parmesan for depth of flavor.
5. What if I don’t have Italian sausage?
No problem. You can use any type of seasoned ground pork, or even more ground beef. Just be sure to add extra Italian seasoning or fennel seeds to mimic that sausage flavor.
6. Is it spicy?
Not necessarily. The red pepper flakes are optional, so if you’re serving this to kids or someone who’s not into spice, feel free to leave them out. You can also use mild pepperoni or turkey pepperoni for a lighter version.
7. What should I serve with this pie?
Since the pie is super rich and filling, a light green salad or some roasted vegetables make a great pairing. Garlic bread is always a hit too, if you’re leaning into that full comfort food experience.
Final Thoughts
This Deep Hamburger Sausage & Pepperoni Pie is one of those recipes that checks all the boxes—easy, indulgent, family-friendly, and endlessly customizable. It’s the kind of dish you’ll turn to on cold nights, game days, or anytime you want something hearty and satisfying. Plus, it makes amazing leftovers (if you’re lucky enough to have any).
I’d love to hear how this turns out in your kitchen! Whether you stuck with the classic trio of meats or added your own twist with bacon or spicy sausage, let me know in the comments. And if you’ve got tips or creative additions, don’t be shy about sharing them—I’m always looking for new ways to level up this favorite.
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Deep Hamburger Sausage & Pepperoni Pie
Description
This indulgent, savory deep-dish pie is the ultimate comfort food for meat lovers. With layers of melted cheese, rich tomato sauce, and a trio of hearty meats encased in a golden, flaky crust, this dish is perfect for a cozy dinner or a weekend gathering. Think of it as a pizza-meets-pot-pie mashup, with all the bold flavors and gooey texture you love.
Ingredients
Crust
2 ready-bake pie crusts (approx. 450 g total)
Cheeses
200 g shredded mozzarella cheese
100 g shredded cheddar cheese or provolone cheese
Meats
225 g ground beef
225 g Italian sausage, casings removed
100 g pepperoni slices
Sauce
350 ml pizza sauce or marinara sauce
Seasonings
1 teaspoon Italian seasoning
0.5 teaspoon garlic powder, plus extra for topping
0.5 teaspoon red pepper flakes (optional)
Topping
45 ml melted butter
Instructions
1️⃣ Cook the ground beef and Italian sausage together in a skillet over medium heat until fully browned and no longer pink. Drain the excess fat and let the meat mixture cool slightly.
2️⃣ Preheat your oven to 220°C (425°F).
3️⃣ Roll out one of the pie crusts to fit into a deep-dish pie pan or deep skillet. Press it firmly into the base and up the sides. Layer half of the shredded mozzarella cheese over the bottom of the crust.
4️⃣ Evenly spread the cooked beef and sausage mixture over the cheese layer. Add half of the pepperoni slices on top of the meat layer.
5️⃣ Pour the pizza or marinara sauce evenly across the meat and pepperoni. Sprinkle the Italian seasoning, garlic powder, and red pepper flakes (if using) over the sauce.
6️⃣ Add the remaining mozzarella and then the cheddar or provolone cheese over the sauced layer. Arrange the rest of the pepperoni slices over the cheese.
7️⃣ Roll out the second pie crust and place it over the top of the filling. Crimp the edges of the bottom and top crusts together to seal the pie. Brush the top crust with melted butter and lightly dust with additional garlic powder.
8️⃣ Place the pie in the preheated oven and bake for 20 to 25 minutes. Start checking around the 18-minute mark. The pie is ready when the crust is deeply golden and the cheese is bubbling through the edges or vents.
Notes
Let the pie sit for about 5 to 10 minutes before slicing to allow the layers to set slightly, making serving easier. This recipe can be customized with other meats like bacon or ham, and for a spicy kick, consider a drizzle of hot sauce before serving.
