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

The Pie That Started a Family Tradition

Hey friends, Beau here from Feastical! Let me ask you a question: have you ever stood in front of the fridge, staring at a pack of ground beef, some sausage, and a lonely stick of pepperoni, and thought, “What in the world am I going to do with all this?” Well, my friends, that exact moment of culinary confusion is what led me to create what my family now demands at every single gathering: The Deep Hamburger Sausage & Pepperoni Pie.

This isn’t just a casserole. This isn’t just a pie. This is a monument to meaty, cheesy goodness. Imagine all the best parts of a loaded deep-dish pizza—the savory sausage, the zesty pepperoni, that rich tomato sauce—getting a cozy hug from a flaky, golden crust. Now, imagine that feeling times ten, because we’re packing it all into one glorious, deep-dish vessel of deliciousness.

I designed this recipe for real life. It’s for busy weeknights when you need to feed a hungry crowd, for game days when only a hearty dish will do, and for those days when your soul just needs a warm, cheesy hug. It’s surprisingly simple to throw together, but the result tastes like you spent all day in the kitchen. So, preheat your ovens and grab your favorite deep dish—we’re about to create some magic.

The “Oops, I Invented a Legend” Story

This pie has a fun, slightly chaotic origin story. It was a chilly Sunday during football season a few years back. I had a house full of friends, and my grand plan for sliders fell apart when I realized I’d bought way too much of, well, everything. I had a mountain of ground beef, a few links of Italian sausage, and a whole lot of pepperoni staring back at me from the counter.

In a classic “kitchen sink” moment, I started browning it all together. The aroma alone had people wandering in from the living room. I had a couple of store-bought pie crusts in the fridge (no shame in that game!), and on a whim, I pressed one into my deepest pie pan. I started layering: meat, cheese, pepperoni, repeat. I popped it in the oven with a hopeful prayer. What emerged 40 minutes later was a golden-brown, bubbling masterpiece. The first slice held its shape perfectly, revealing beautiful, cheesy layers. The cheers from my friends were all the confirmation I needed. It was an accidental win that instantly became a Feastical staple.

Gathering Your Cast of Characters

Here’s everything you’ll need to build this flavor powerhouse. Don’t be intimidated by the list—a lot of this is probably already in your pantry!

• 2 lbs ground beef (80/20 blend is perfect): This is our foundation. The 80/20 blend gives us great flavor and just enough fat to keep everything juicy without being greasy. Feel free to use leaner beef, but don’t go too lean, or you might lose some of that succulence.
• 1 lb Italian sausage (mild or spicy): This is our flavor booster! The fennel and herbs in the sausage make the entire filling sing. Can’t find links? No problem! A pound of ground Italian sausage works just as well. Choose spicy if you like a little kick!
• 1 cup sliced pepperoni: Our secret weapon for a burst of salty, zesty flavor in every bite. I like using the standard sandwich-style slices for easy layering.
• 2 small onions, diced: They add a sweet, savory base note that balances all the meat. Don’t rush sautéing them!
• 4 cloves garlic, minced: Because is it even a comfort food recipe without glorious, fragrant garlic? Fresh is best here!
• 3 cups pizza or marinara sauce: This is the glue that holds our meaty dream team together. Use your favorite jarred sauce to save time, or go all out with your own homemade version.
• 2 deep-dish pie crusts (homemade or store-bought): I’m a firm believer in using what works for you. A store-bought crust is a fantastic, flaky shortcut. If you have a favorite homemade recipe, by all means, use it! You’ll need one for the bottom and one for the top, or you can get creative with a lattice if you’re feeling fancy.
• 3 cups shredded mozzarella cheese: For that iconic, stretchy, gooey cheese pull we all crave. I like to shred a block myself, as it melts better than the pre-shredded kind (which has anti-caking agents).
• 1 cup shredded provolone or cheddar cheese (optional): This is our flavor layer. Provolone adds a lovely smokiness, while sharp cheddar gives it a tangy punch. Mix and match!
• ½ cup grated parmesan cheese (optional): This little bit of salty, nutty goodness sprinkled between layers makes a world of difference.
• 2 tsp Italian seasoning: A classic blend of oregano, basil, thyme, and rosemary. It ties all the Italian-inspired flavors together beautifully.
• Salt & pepper to taste: Your essential flavor enhancers. Always taste as you go!
• Red pepper flakes to taste (optional): For my friends who like to turn up the heat! A pinch adds a nice warmth.
• Cooking spray or oil for greasing pan: A simple but crucial step to prevent sticking.

Let’s Build This Meaty Masterpiece!

Okay, team! Aprons on, let’s get cooking. This is where the magic happens, and I’ll be with you every step of the way with my favorite chef hacks.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). While it’s warming up, lightly grease your deep-dish pie pan or a 9-inch springform pan with cooking spray or a dab of oil. Chef’s Hack: If you’re using a springform pan, place it on a baking sheet lined with foil. This catches any potential drips and saves you from a smoky oven cleanup later!
2. Brown the Meats: In a large skillet over medium heat, add your ground beef and Italian sausage (casings removed if using links). Cook until beautifully browned, breaking it up with a wooden spoon as you go. Chef’s Insight: Don’t be tempted to crank the heat! A steady medium heat gives you a perfect brown without burning the outside before the inside cooks. Once browned, drain off the excess fat. We want flavor, not grease.
3. Sauté the Aromatics: Add the diced onions and minced garlic to the meat in the skillet. Sauté for 3-4 minutes until the onions turn soft and translucent and the garlic is fragrant. Chef’s Hack: This step is crucial! Cooking the onions and garlic WITH the meat allows their flavors to meld right into the foundation of our filling.
4. Simmer the Sauce: Now, stir in your pizza sauce, Italian seasoning, a good pinch of salt and pepper, and those optional red pepper flakes. Let it all come together in a gentle simmer for about 5 minutes. This gives the flavors a chance to get to know each other and thickens the sauce slightly. Remove the skillet from the heat.
5. Build the Base: Take one of your pie crusts and gently press it into your prepared pan. Make sure it covers the bottom and sides evenly. Don’t stress if it tears—just patch it up with a little extra dough. No one will ever know!
6. Layer, Layer, Layer! This is the fun part! Spread half of your meat mixture over the bottom crust. Now, scatter half of your pepperoni slices over the meat. Finally, sprinkle a generous layer of your cheese blend—use half of your mozzarella and a bit of the provolone and parmesan. Now, repeat the layers: the rest of the meat, the rest of the pepperoni, and the remaining cheese. Pile it high!
7. Bake to Perfection: Carefully place your assembled pie in the preheated oven. We’re going to bake it for 25 minutes with foil loosely tented over the top. This prevents the crust from burning before the inside is hot and bubbly. After 25 minutes, remove the foil and bake for another 10-15 minutes. You’re looking for golden, bubbly cheese and a beautifully browned crust.
8. The Most Important Step: REST! I know, I know. It’s torture. That beautiful, cheesy, aromatic pie is calling your name. But you must let it rest for a solid 15 minutes after pulling it from the oven. Chef’s Hack: This resting period allows the layers to set up, so when you cut into it, you get a clean, perfect slice instead of a cheesy landslide. Trust me on this one!

How to Serve This Show-Stopping Pie

You’ve waited patiently, and now it’s time for the grand reveal! Slice this beauty into hearty wedges—a pizza cutter works wonders here. I love serving it right out of the pie dish for that rustic, family-style feel.

This pie is a full meal in itself, but a few simple sides can turn it into a feast. Here are my go-to pairings:

• The Classic Combo: A simple, crisp green salad with a sharp vinaigrette. The acidity cuts through the richness of the pie perfectly.
• For the Carb Lovers: A side of buttery garlic bread for dipping into any stray tomato sauce and cheese. It’s a non-negotiable in my house.
• Keep it Light: Some quick-pickled cucumber slices or roasted broccoli florets add a fresh, vibrant contrast.

However you serve it, just make sure you have plenty of napkins on hand. This is hands-on, happy eating!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Think of it as a template for your meaty dreams! Here are a few of my favorite variations:

• The “Kitchen Sink” Veggie Lover: Sauté a cup each of diced bell peppers and sliced mushrooms with the onions and garlic. You can even swap half the ground beef for lentils to lighten it up without sacrificing heartiness.
• Breakfast-for-Dinner Pie: Swap the Italian sausage for breakfast sausage, use a creamy gravy instead of tomato sauce, and mix in some scrambled eggs. Top with cheddar cheese for the ultimate brunch pie.
• Spicy Fiesta Pie: Use chorizo instead of Italian sausage, a spicy enchilada sauce, and a blend of Monterey Jack and cheddar cheese. Top with sliced jalapeños before baking!
• Low-Carb Lover’s Dream: Skip the bottom crust and simply press the meat mixture into the greased pan. Top with cheese and pepperoni and bake until bubbly. It’s like a massive, deconstructed meat-lover’s pizza bowl!

Beau’s Back-Pocket Tips & Stories

Over the years, this recipe has seen it all. I’ve made it on camping trips in a cast-iron Dutch oven (epic), and I’ve even prepared a mini version in a muffin tin for kid-friendly portions. The one constant? It always disappears.

One time, I was filming a video for the site and went to do the big “cheese pull” shot. I was so busy talking to the camera that I completely forgot I had just taken the pie out of a 375°F oven. Let’s just say my attempt at a cheese pull turned into a very quick, very hot lesson in patience. The pie was still delicious, but my fingertips learned a valuable lesson that day: always let it rest!

Don’t be afraid to play with your cheese blends. Smoked gouda is a fantastic addition, and a little bit of blue cheese crumbled in adds a incredible depth of flavor. Make it yours!

Your Questions, Answered!

I’ve gotten a lot of questions about this pie over the years. Here are the ones I see most often:

• Q: My bottom crust is soggy! What did I do wrong?

  A: This is a common deep-dish dilemma! First, make sure your filling isn’t too watery before adding it. Simmering it to thicken is key. You can also try a pre-bake (or “blind bake”) for the bottom crust. Just prick it with a fork and bake it alone for about 10 minutes at 375°F before adding the filling.

• Q: Can I make this ahead of time?

  A: Absolutely! You can assemble the entire pie, cover it tightly, and keep it in the fridge for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since it will be going into the oven cold.

• Q: My cheese is browning too fast! Help!

  A: No worries! If the cheese is getting too dark before the pie is heated through, just tent the foil back over it. You can also move the pie to a lower rack in the oven for the remainder of the baking time.

• Q: Can I freeze the leftovers?

  A: You bet. Let the baked pie cool completely, then slice it and wrap individual slices tightly in plastic wrap and foil. They’ll keep for up to 3 months. Reheat straight from the freezer in the oven or air fryer for the best texture.

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

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• Author: BeauCollier

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Description

Meaty Deep-Dish Hamburger, Sausage & Pepperoni Pie

With Cheese & Tomato Sauce

A thick, hearty, layered meat-lover’s deep-dish pie with a flaky crust, rich tomato sauce, loads of mozzarella, and triple meat. Perfect for feeding a crowd.

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Ingredients

Scale 1x2x3x

Meat Filling

• 2 lbs ground beef (80/20)

• 1 lb Italian sausage (mild or spicy; casings removed if linked)

• 1 cup sliced pepperoni (sandwich-style slices)

• 2 small onions, diced

• 4 cloves garlic, minced

• 3 cups pizza or marinara sauce

• 2 tsp Italian seasoning

• Salt & pepper, to taste

• Red pepper flakes, optional

Crust & Cheese

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

• 3 cups shredded mozzarella

• 1 cup shredded provolone or cheddar (optional)

• ½ cup grated Parmesan (optional)

Other

• Oil or cooking spray (for greasing pan)

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Instructions

1. Preheat

• Heat oven to 375°F (190°C).

• Lightly grease a deep-dish pie pan or 9-inch springform pan.
  (Place springform pan on a foil-lined sheet to catch drips.)

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2. Cook the Meats

1. In a large skillet over medium heat, brown the ground beef and sausage, breaking it up as it cooks.

2. Drain excess fat.

3. Add onions and garlic; sauté 3–4 minutes until softened.

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3. Add Sauce & Seasonings

1. Stir in pizza/marinara sauce, Italian seasoning, salt, pepper, and red pepper flakes (if using).

2. Simmer 5 minutes to thicken slightly.

3. Remove from heat.

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4. Build the Base

• Press one pie crust into the greased pan, covering bottom and up the sides.

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5. Layer the Pie

Layer in this order:

Layer 1

• Half of the meat mixture

• Half of the pepperoni slices

• Half of the mozzarella + optional provolone/Parmesan

Layer 2

• Remaining meat mixture

• Remaining pepperoni

• Remaining cheese (pile it high)

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6. Add Top Crust (Optional)

• Place the second crust over the top.

• Crimp edges to seal.

• Cut 3–4 slits for venting.
  (OR skip the top crust for an open-faced deep-dish bake.)

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7. Bake

1. Tent pie loosely with foil.

2. Bake 25 minutes.

3. Remove foil and bake 10–15 minutes more, until cheese is bubbling and crust is golden.

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8. Rest

• Let the pie rest 15 minutes before slicing.
  (Critical for clean, tight layers.)

Nutrition

• Calories: 520 Cal Per Serving
• Fat: 35g
• Carbohydrates: 20g
• Protein: 28g

A Quick Note on Nutrition

Friends, let’s be real: this is a celebratory, hearty comfort food dish. It’s built to be indulgent and satisfying. I’m all about balance, so I enjoy a slice of this with a big salad and call it a perfect meal.

Based on a standard nutritional calculator, here’s a rough estimate per serving (assuming 16 slices):

• Calories: ~520
• Protein: 28g (A powerhouse!)
• Carbohydrates: 20g
• Fat: 35g
• Sodium: 890mg

To lighten it up, you can use lean ground beef and turkey sausage, load up on veggies, and opt for low-fat cheese. It will still be incredibly delicious!

Final Thoughts

And there you have it! The story, the secrets, and the step-by-step guide to what just might become your new favorite comfort food creation. This Deep Hamburger Sausage & Pepperoni Pie is more than just a recipe; it’s a reminder that the best meals often come from a little bit of creativity and a whole lot of heart.

I can’t wait for you to try it. When you do, be sure to snap a picture and tag me @Feastical online. I love seeing your kitchen creations! Now, go forth and bake something legendary. Until next time, keep your spatula close and your appetite closer.

– Beau