Meaty Deep Dish Hamburger Sausage & Pepperoni Pie with Cheese and Tomato Sauce

For When a Regular Pizza Just Won’t Cut It

Hey there, Feastical family! Beau here, coming at you from a kitchen that still smells gloriously of garlic, herbs, and pure, unadulterated comfort. Have you ever stood in front of the fridge, looked at a pound of ground beef, some sausage, and a rogue stick of pepperoni, and thought, “What magnificent creation can I build with these?” Well, my friend, you’ve just had the same spark of genius that led to this masterpiece: The Deep Hamburger Sausage & Pepperoni Pie.

Let’s be real. Some days call for a salad. And some days call for a culinary hug so robust, so layered with flavor, and so unapologetically meaty that it demands its own pie crust. This is the recipe for those days. Imagine the heart of a deep-dish pizza and the soul of a savory, homestyle pie had a delicious baby. That’s what we’re making today. It’s a towering, golden-brown testament to comfort food, packed with seasoned ground beef, spicy Italian sausage, zesty pepperoni, and not one, not two, but three types of gooey, melted cheese, all swimming in a rich tomato sauce.

This isn’t just a meal; it’s an event. It’s the star of the potluck, the hero of game day, and the answer to “What’s for dinner?” that will have your whole family cheering. It’s surprisingly simple to throw together, but the result looks and tastes like you slaved over a hot stove for hours. So, tie on your apron, find that trusty spatula, and let’s build the ultimate meaty comfort bake together.

The Pie That Started a Family Tradition

This recipe takes me right back to my first tiny apartment after culinary school. My budget was tight, but my ambition was huge. I had a handful of friends coming over to watch the big game, and my grocery haul consisted of the most affordable, crowd-pleasing proteins I could find: hamburger, sausage, and pepperoni. A deep-dish pizza was the plan, but I didn’t have a pizza pan. What I did have was my grandma’s old, beat-up deep-dish pie pan.

I decided to wing it, layering the meats and cheeses like a savory lasagna inside a pie crust. The moment I pulled that bubbling, cheesy, fragrant behemoth from the oven, I knew it was special. The room fell silent, followed by a chorus of “Whoa.” It was an instant hit. We demolished the whole thing, and it became our go-to celebration dish for every birthday, victory, and “just because” gathering for years. It’s more than a recipe; it’s a memory of friendship, improvisation, and the simple joy of a truly satisfying meal.

Gathering Your Flavor Dream Team

Here’s your shopping list for this flavor explosion. Don’t be intimidated by the list—it’s mostly pantry staples and a whole lot of love.

• 2 lbs Ground Beef (80/20 blend is perfect): This is our foundation. The little bit of extra fat in an 80/20 blend keeps the meat juicy and flavorful. Chef’s Insight: If you’re using a leaner blend, add a tablespoon of olive oil to the pan to prevent sticking and add moisture.
• 1 lb Italian Sausage (mild or spicy): This is where the personality comes in! Spicy sausage will give your pie a fantastic kick, while mild is great for a broader audience. Substitution Tip: No Italian sausage? No problem! Use ground pork or turkey and season it heavily with fennel seeds, paprika, and red pepper flakes.
• 1 cup Sliced Pepperoni: Our secret weapon for a burst of salty, spicy flavor in every bite. It crisps up beautifully as it bakes.
• 2 small Onions, diced & 4 cloves Garlic, minced: The aromatic base that makes your whole kitchen smell like an Italian grandmother’s dream. Sautéing them until soft is non-negotiable for building depth of flavor.
• 3 cups Pizza or Marinara Sauce: This is the glue that holds our meaty masterpiece together. Use your favorite jarred sauce to save time, or go all out with your homemade marinara.
• 2 Deep-Dish Pie Crusts (homemade or store-bought): I’m a firm believer in “work smart, not hard.” A good quality, store-bought crust works beautifully here and saves you a ton of time. We need one for the bottom and one for the top!
• The Cheese Trio (3 cups Mozzarella, 1 cup Provolone/Cheddar, ½ cup Parmesan): This is our glorious, gooey blanket. Mozzarella gives you that iconic stretch, provolone or cheddar adds a sharper, creamy note, and the parmesan brings a salty, umami punch. Chef’s Insight: Always shred your own cheese if you can! Pre-shredded cheese is coated to prevent clumping, which can also prevent it from melting as smoothly.
• Seasoning Squad (2 tsp Italian Seasoning, Salt, Pepper, Red Pepper Flakes): Don’t be shy! Taste your meat mixture as you go and season it until it sings.

Let’s Build This Meaty Masterpiece!

Ready to get your hands dirty? Follow these steps, and you’ll be a pie-building pro in no time. I’ve sprinkled in my favorite chef hacks to make the process even smoother.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). Take your deep-dish pie pan or springform pan and give it a quick spritz with cooking spray or a light brush of oil. This is your insurance policy for a clean release later. Chef’s Hack: If you’re using a springform pan, wrap the outside bottom in foil to catch any potential drips. Trust me on this one!
2. Brown the Meats: In a large skillet over medium heat, crumble in your ground beef and Italian sausage. Cook them up until they’re beautifully browned and cooked through. Now, here’s a key step: drain the excess fat. We want flavor, not a greasy pie. Chef’s Commentary: I like to leave about a tablespoon of drippings in the pan for sautéing the onions and garlic—it adds incredible depth!
3. Sauté the Aromatics: Toss your diced onions and minced garlic into the skillet with the browned meat. Sauté for 3-4 minutes, just until the onions turn translucent and the garlic becomes fragrant. You’ll know it’s ready when your entire kitchen smells like heaven.
4. Create the Saucy Filling: Pour in your pizza sauce, and add the Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you’re feeling spicy. Give it all a good stir and let it simmer for about 5 minutes. This allows the flavors to marry and the sauce to thicken slightly. Remove it from the heat. Chef’s Hack: Let the mixture cool for 10 minutes before assembling the pie. A piping hot filling can start to melt the bottom crust prematurely.
5. Build Your Castle of Comfort: Press one of your pie crusts into the prepared pan, making sure it goes all the way up the sides. Now for the fun part—layering! Start with half of your meat mixture, spreading it evenly. Follow that with a layer of half your pepperoni and then a third of your total cheese blend. Repeat the layers: remaining meat, remaining pepperoni, and another third of the cheese. Chef’s Insight: Reserving that final third of cheese for the very top is the secret to a perfectly golden, cheesy crown.
6. Top, Seal, and Vent: Carefully place the second pie crust over the mountain of filling. Crimp the edges of the top and bottom crusts together to seal in all that goodness. Don’t forget to cut a few small slits in the top crust! This lets the steam escape so your pie doesn’t turn into a soggy soup.
7. The Two-Stage Bake: Place your pie on a baking sheet (just in case of bubble-overs) and tent it loosely with foil. Bake for 25 minutes. This initial covered bake ensures the inside gets hot and the crust cooks without burning. Then, remove the foil, sprinkle on that reserved final third of cheese, and bake for another 10-15 minutes, until the crust is a gorgeous golden brown and the cheese on top is bubbly and lightly spotted.
8. The Hardest Part: Let it Rest! I know, the aroma is torturous. But you must let the pie rest for a solid 15 minutes after pulling it from the oven. This allows the layers to set, making it possible to slice clean, picture-perfect wedges instead of a cheesy lava flow.

How to Serve This Show-Stopping Pie

Presentation is part of the fun! Once your pie has rested, run a knife around the edge of the pan. If you used a springform, simply unclamp the sides for a dramatic reveal. For a traditional pie pan, slice it right in the dish.

I love serving massive, hearty wedges on warm plates. This isn’t a dainty dish, so embrace its rustic charm. To turn it into a well-rounded feast, pair it with a simple, crisp green salad with a sharp vinaigrette to cut through the richness. Garlic bread is a no-brainer for mopping up every last bit of sauce, and for a lighter side, some roasted broccoli or asparagus spears are fantastic. It’s the ultimate centerpiece for a casual, feed-a-crowd kind of night.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Don’t be afraid to play with the ingredients based on what you have or what you’re craving!

• The “Kitchen Sink” Veggie Load: Sauté a cup each of diced bell peppers and mushrooms with the onions and garlic. Spinach, wilted and squeezed dry, mixed into the meat filling is another winner.
• Breakfast-for-Dinner Pie: Swap the meats for cooked, crumbled bacon and breakfast sausage. Use a can of cream of mushroom soup mixed with a little milk instead of tomato sauce, and use cheddar cheese. You’ve got the most epic brunch pie ever.
• Spicy ‘Nduja Kick: For a real flavor adventure, swap the Italian sausage for a few tablespoons of ‘nduja (a spreadable spicy Italian salami). It will infuse the entire pie with a deep, smoky heat.
• Low-Carb/Crustless Version: Grease your pan well and skip the crust! Simply pour the meat mixture into the pan, top with cheese, and bake until bubbly. It becomes a fantastic, spoonable meat casserole.
• Turkey & Chicken Swap: For a leaner option, use ground turkey or chicken and turkey Italian sausage. Just remember to add a touch more oil and seasoning, as turkey is milder in flavor.

A Few More Thoughts From My Kitchen to Yours

This recipe has evolved so much since that first apartment experiment. I’ve learned that letting the filling cool a bit is a game-changer for the bottom crust. I’ve also started brushing the top crust with a little garlic butter or whisked egg before baking for an extra-golden, shiny finish—it’s a small step that makes it look professionally baked.

One of my favorite kitchen fails involved me forgetting to put the pie on a baking sheet. Let’s just say I spent more time cleaning the oven than I did eating the pie that night! Learn from my mistakes. The other great thing about this dish? It freezes like a dream. Assemble it completely, wrap it tightly, and freeze it unbaked. Just add 15-20 minutes to the baking time straight from the freezer (no need to thaw). It’s a lifesaver on busy weeknights.

Your Pie Questions, Answered!

Q: My bottom crust got soggy. What happened?
A: This is the most common issue, and it’s usually due to a piping hot filling. The #1 fix is to let your meat mixture cool for 10-15 minutes before assembling. Also, ensure your oven is fully preheated for a strong initial bake.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the entire pie, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be going into the oven cold.

Q: What’s the best way to reheat leftovers?
A> To revive that crispy crust, reheat slices in an air fryer or a conventional oven at 350°F until warm. The microwave will work in a pinch, but it will soften the crust.

Q: My pie is overflowing! Help!
A> Oh no, the great bubble-over! It means your pan was a little too full (a good problem to have!), or you forgot the baking sheet underneath. Next time, make sure your deep-dish pan has sides that are at least 2 inches high, and always, always place it on a baking sheet as insurance.

Deep Hamburger Sausage & Pepperoni Pie : The Ultimate Meaty Comfort Bake

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• Author: BeauCollier

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Description

If you love deep-dish pizza and savory meat pies, this comforting, ultra-hearty dish brings the best of both worlds. Packed with ground beef, Italian sausage, pepperoni, gooey cheese, and rich tomato sauce, it’s a crowd-pleasing meal that looks impressive but is surprisingly easy to assemble. Perfect for game day, gatherings, or whenever you want something warm, filling, and irresistibly cheesy.

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Ingredients

Scale 1x2x3x

Meat & Sauce

• 2 lbs ground beef (80/20)

• 1 lb Italian sausage (mild or spicy)

• 1 cup sliced pepperoni

• 2 small onions, diced

• 4 garlic cloves, minced

• 3 cups pizza or marinara sauce

• 2 tsp Italian seasoning

• Salt & pepper, to taste

• Pinch red pepper flakes (optional)

Crust & Cheese

• 2 deep-dish pie crusts (store-bought or homemade)

• 3 cups shredded mozzarella

• 1 cup provolone or cheddar

• ½ cup grated Parmesan

Optional Finishing

• 1 tbsp melted butter mixed with garlic (for brushing)

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Instructions

1. Preheat the Oven

Heat to 375°F (190°C). Lightly grease a deep-dish pie pan or springform pan.
Tip: If using a springform pan, wrap the outside in foil to catch drips.

2. Brown the Meats

In a large skillet, cook the ground beef and Italian sausage until browned. Drain excess fat, leaving about 1 tablespoon in the pan.

3. Cook the Aromatics

Add onions and garlic to the skillet. Cook 3–4 minutes until softened and fragrant.

4. Add Sauce & Seasoning

Stir in the pizza sauce, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 5 minutes, then remove from heat.
Tip: Let the mixture cool for 10 minutes so it doesn’t soften the crust.

5. Assemble the Pie

1. Press one pie crust into the dish, up the sides.

2. Add half the meat mixture.

3. Add half the pepperoni.

4. Add 1/3 of the cheese blend.

5. Repeat with the remaining meat, pepperoni, and another 1/3 of the cheese.

6. Place the second crust on top, seal the edges, and cut 3–4 slits for steam.

6. Bake

• Cover loosely with foil and bake 25 minutes.

• Remove foil, add the remaining cheese on top, and bake 10–15 minutes more until golden and bubbly.

7. Rest Before Serving

Let the pie rest 15 minutes to set the layers before slicing.

Notes

• Prevent a soggy crust: always let the filling cool before adding it.

• Use freshly shredded cheese for smoother melting.

• Add veggies: mushrooms, bell peppers, or spinach fit perfectly in the layers.

• Freeze for later: assemble fully, wrap tightly, freeze unbaked, and add 15–20 minutes to the bake time.

Nutritional Information (A Chef’s Honest Take)

Let’s be upfront: this is a hearty, indulgent comfort food dish, not a light salad. But I believe all food fits into a balanced lifestyle! This nutritional info is an estimate per serving (based on 16 slices), and it can vary based on the specific ingredients and brands you use.

Per Serving (estimated):
Calories: 520 | Protein: 28g | Carbohydrates: 20g | Fat: 35g | Saturated Fat: 14g | Sodium: 890mg | Fiber: 1g | Sugar: 3g

To lighten it up, you can use lean ground beef (90/10), turkey sausage, part-skim cheeses, and a low-sodium pasta sauce. Remember, cooking at home already puts you in control of your ingredients, so feel good about that! Enjoy a slice with a big side salad for a satisfying and complete meal.

Final Thoughts

And there you have it, folks—the Deep Hamburger Sausage & Pepperoni Pie in all its glorious, cheesy, meaty detail. This recipe is a testament to the fact that the best food doesn’t have to be complicated; it just has to be made with heart (and maybe a little too much cheese).

It’s a dish built for sharing, for celebrating the small wins, and for gathering your favorite people around the table. I hope this recipe finds its way into your regular rotation and becomes a beloved tradition in your home, just like it has in mine.

If you make it—and you absolutely should—I’d love to see your creation! Tag me @FeasticalBeau on social media so I can share in the deliciousness. Now, go forth and bake with joy!

With a full heart and an even fuller plate,
Beau