Italian Sausage Pie uses ground beef, sweet Italian Sausage, and three types of cheese to create a satisfying and delicious meal.
Our pie was served with a simple side of salad. However, it’s very filling and delicious all by itself.
Even though the recipe calls for three cheeses, this pie doesn’t feel overly cheesy. The pie bakes with a light crust on the top and bottom. The center is firm, but still tender.
PREP: 30 minutes
COOK: 1 hour
TOTAL: 1 hour 30 minutes
Vegetable shortening or butter to grease a 9-10 inch spring form pan (pan should be at least 2 ½ inches deep)
3 tablespoons extra virgin olive oil, divided
1 pound ground beef
½ pound Italian sweet sausage removed from casing
1 large sweet onion, diced into large half inch pieces, about 2 ½ cups
1 large green Bell pepper, diced into large half inch pieces, about 2 cups
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch red pepper flakes
2 tablespoons fresh garlic, minced
2 tablespoons tomato paste
3 large eggs
1 cup Greek full fat yogurt
½ teaspoon kosher salt
1 ½ teaspoons baking powder
½ cup all-purpose flour
1/2 cup grated Parmesan cheese
¼ pound provolone cheese sliced
1 large bunch scallions diced, about one cup
1 ½ cups mozzarella cheese, shredded
Preheat the oven to 350 degrees F. with rack in center of oven.
Open a 9-10 inch springform pan and lay a piece of parchment over then snap the ring over so that the parchment covers the bottom and gets held in place by the ring. Use scissors to cut the outside parchment overhang. You should now have a round piece of parchment tightly held in place at the bottom of the springform pan.
Use vegetable shortening or butter and grease the bottom parchment and inside ring sides. Set the pan aside for now.
In a large saute pan, place two tablespoons of olive oil and over medium high heat and brown the beef and sausage meat. Pour into a strainer but save the liquid. Pour the liquid into a glass and remove and discard the fat that floats to the top with a spoon but save the liquid for later in the recipe.
In the same pan over medium heat, add the last tablespoon of olive oil and add the onions, peppers, basil, oregano, salt, pepper and pepper flakes and cook for about four minutes or until the vegetables are no longer crunchy but are still firm.
Add the garlic and cook one minute.
Make a space in the center and add the tomato paste and cook one minute.
Stir in two tablespoons of the reserved meat liquid and add all of the cooked meat and stir to combine. Set aside for now.
In a medium bowl with a whisk, beat the eggs then add the yogurt, salt, baking powder and flour and whisk to combine. The batter should resemble pancake batter.
Pour half of this batter into the bottom of the prepared springform pan and spread to the edges.
Add in half of the cooked beef mixture, again, spreading to the edges.
Sprinkle on all of the Parmesan then layer on all of the provolone cheese, overlapping the slices.
Add the remaining meat on top of the provolone and spread to the edges.
Add the scallions and mozzarella to the remaining batter and spread this mixture all over the top, spreading to the edges.
Cover a medium sheet tray with foil and place the pie in the center and bake 45 minutes. Spring form pans are notorious for leaking so the foil lined pan will save your oven from drips.
After 45 minutes, brown under broiler if the top needs it. I broiled ours for two minutes to brown the top further than it was.
Let sit 10 minutes in the pan. If you press lightly on the center, it should feel firm like a quiche would feel when baked. If not, let sit five more minutes.
Run a small sharp knife around the inside edges to loosen.
Release the spring form outer ring then cut into eight pieces using a sharp serrated knife to cut through the top layer then down through the pie.