Bisquick Hamburger Pie

"My mom used to make something like this for my sister and me when we were kids. She didn't remember it, and it wasn't in her recipe collection I inherited, so I constructed this recipe to try to duplicate a comfort food from my youth. It doesn't quite duplicate fond memories, but it's getting close."
photo by a user photo by a user
Ready In:
1hr 15mins
1 large pie




  • Heat oven to 375 degrees F and coat a 10" glass deep pie plate with nonstick spray.
  • Mix baking mix with salt and water until a soft dough forms, and beat vigorously about 20 strokes.
  • Gently smooth dough into ball on a well floured board.
  • Knead 5 times, and roll about 2" larger than the inverted pie plate, Ease into pie plate, press into bottom, flute edge, and bake for 8-10 minutes or until lightly browned, and set aside.
  • Crumble ground beef into a medium frying pan.
  • Add chopped onions, salt, pepper, granulated garlic, onion powder, and cayenne pepper, and cook until meat is browned and onion is soft, continuing to break up meat as it cooks.
  • Drain grease if necessary, and return to pan.
  • Add bell pepper, bread crumbs, tomato sauce, and wine, stir to combine, and continue cooking, stirring regularly, until liquid has been absorbed.
  • Adjust seasonings to taste.
  • Spread meat mixture in bottom of crust.
  • In a medium bowl, combine eggs, milk or cream, salt, dry and yellow mustard, black and cayenne pepper, 4 Tbsp Bisquick, sliced onion, cottage cheese and cheddar cheese.
  • Stir to combine; allow to set for 5-10 minutes for flavors to meld, and spread over meat mixture in pie crust.
  • making sure meat mixture is completely covered, and the egg mixture seals against the crust on all sides If desired, cover exposed crust with strips of foil to prevent over-browning.
  • Bake until the egg filling is set and lightly browned and crust is golden brown, about 30 minutes.
  • If mixture is still wet and runny, reduce heat to 275-300 degrees F, and allow to bake for another 5-10 minutes.

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I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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