Cheesy Beef and Veggie Pie

Ground Beef Vegetable Hash Brown Crust Pie Recipe by Ash's In The Kitchen

More experimenting in the kitchen! Cheesy Meat and Veggie Pie with a hash brown crust. I wanted to make my normal pie crust but the store is out of the ingredients I need to make a Celiac’s friendly dough. I’m definitely making it again, but maybe just a smidge smaller so I don’t have enough leftovers for a family of 8. It filled a 17” cast iron pan to the brim. Seriously, unless you’re feeding a family of 10, I’d recommend cutting the recipe in half.

Cheesy Beef and Veggie Pie

  • 2 bags frozen Hash Browns; drained
  • 1/2 cup Butter; melted
  • 1 cup Parmesan Cheese
  • 2 large Eggs; whisked
  • Salt and Pepper to taste
  • 2 1/2 – 3 cups Ricotta
  • 2 large Eggs
  • 1 1/2 cups Parmesan Cheese
  • 1/2 cup Mozzarella
  • 1/4 teaspoon each Basil and Rosemary
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • 2 1/2 lbs Ground Beef
  • 1 large Onion; chopped
  • 1 large Bell Pepper; cored and chopped
  • 2 cups Mushrooms; sliced
  • 1 cup Tomatoes; cored and sliced
  • 1 cup Zucchini; cored and sliced
  • 3 cloves Garlic; finely minced
  • 1/4 teaspoon each:
    • Garlic Powder
    • Smoked Paprika
    • Red Pepper Flakes
    • Basil
    • Rosemary
    • Thyme
  • Salt and Pepper to taste
  • 1/2 cups each Parmesan and Mozzarella
  1. Preheat oven to 425° F.
  2. In a large bowl, mix all of the hash brown crust ingredients together until thoroughly combined. Grease a large skillet and spoon in potato mixture, packing firmly against the sides. Place in preheated oven and bake for 20 minutes or until golden brown.
  3. Meanwhile, mix ricotta cheese ingredients together and chill in fridge until the crust is ready.
  4. Heat another skillet or dutch oven over medium high heat and add a drizzle of oil or butter. Add beef, onion, bell pepper, tomatoes and mushrooms; sautéing until beef is cooked through. Drain excess fat then add garlic, herbs and spices. Continue to cook until fragrant; about 2 minutes.
  5. Once the crust is done, remove it from the oven and add ricotta mixture, followed by the beef mixture then top it with cheese.
  6. Reduce oven temp to 325°F and gently slide in skillet. Bake for 35-40 minutes or until cheese is melted and bubbling.
  7. Enjoy!

Looking for a side dish? Try one of these recipes!

Creamy Baked Macaroni & Cheese
Sweet Chile Cornbread
BBQ Baked Beans

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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