Ingredients
Scale
- 1 double-crust pie crust (or store-bought)
- 1 lb ground beef (80/20)
- 4 slices bacon, cooked & crumbled
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 egg, beaten (for egg wash)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt & black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Roll out bottom crust into a 9-inch pie dish.
- In a skillet over medium heat, cook ground beef until browned; drain excess fat.
- Add chopped onion to beef and cook until soft (5–6 mins). Stir in onion powder, garlic powder, paprika, salt, and pepper.
- Return beef mixture to bowl. Stir in 1 1/2 cups cheddar cheese and bacon.
- Pour filling into pie crust. Roll out top crust over filling, seal edges, and crimp.
- Cut 2–3 vents in top crust. Brush with beaten egg.
- Bake 35–40 mins until golden and bubbly. Cool 10 mins before slicing. Garnish with parsley.
Notes
- For extra richness, add a dollop of ketchup or mustard to the filling.
- Let pie rest before slicing to set the filling and avoid mess.
- Vegetarian option: Swap beef for plant-based crumbles and use vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
