Italian Beef and Sausage Pie

This Italian Beef and Sausage Pie is a hearty, savory dish loaded with rich flavors. A golden, flaky pie crust cradles a filling of ground beef, Italian sausage, cheese, and a medley of herbs and spices. It’s the perfect comfort food for dinner or entertaining!

Ingredients

For the Crust:

1 package (14 oz) refrigerated pie crusts (or homemade, if preferred)

For the Filling:

1 tablespoon olive oil
1 pound ground beef
1/2 pound Italian sausage (casings removed)
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg (lightly beaten)

For the Egg Wash:

1 egg
1 tablespoon milk

Instructions

Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add ground beef, Italian sausage, and onion. Cook until browned, breaking apart the meat with a spoon.
- Add garlic, crushed red pepper flakes (if using), Italian seasoning, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
- Stir in marinara sauce and remove from heat. Let cool slightly.
Mix in Cheese:
- Once the meat mixture has cooled slightly, stir in the mozzarella and Parmesan cheeses. Mix until combined.
Prepare the Crust:
- Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges if needed.
Assemble the Pie:
- Spread the meat and cheese filling evenly into the prepared pie crust.
- Brush the edge of the crust with beaten egg to help seal.
- Roll out the second pie crust and place it on top of the filling. Trim and crimp the edges to seal the pie.
- Cut 4-5 slits into the top crust for ventilation.
Egg Wash:
- In a small bowl, whisk together the egg and milk. Brush the top crust with the egg wash for a golden finish.
Bake:
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
- Let the pie cool for 10-15 minutes before slicing. Serve warm with a side salad or garlic bread for a complete meal.

Notes

Crust Substitute: If you prefer, use puff pastry or biscuit dough for the crust.
Cheese Variations: Swap out mozzarella for provolone or add ricotta for extra creaminess.
Make-Ahead: Assemble the pie in advance and refrigerate for up to 24 hours before baking.