Let Me Tell You About This Deep Hamburger Sausage & Pepperoni Pie

If there’s ever a recipe that’s saved my bacon on a cold, drizzly Thursday night—it’s this one. You know that feeling when everyone’s stomping in from football practice or just lurking near the kitchen asking when dinner’s gonna be ready? (Happens here far too often.) Well, that’s when I break out my slightly battered pie pan for this Deep Hamburger Sausage & Pepperoni Pie. Oh, and just a heads up, the first time I made this I was listening to 90s radio way too loud and accidentally put in double the pepperoni—turned out, nobody complained. Go figure!

Why I Keep Making This Pie (And Why You Might Too)

I make this when I want one of those belly-filling, all-in-one dinners that steals the show. My family goes absolutely wild for it—especially my youngest, who claims the crispy pepperoni bits are the best part. Personally, I love how you don’t need a laundry list of fancy stuff; just some meat, cheese, a little bit of patience, and you’re good to go. (Confession: I used to get overwhelmed browning the meat and would try to rush it—bad idea, don’t recommend, but more on that later.)

The Bits You’ll Need (And Some You Might Swap In)

1 pound (about 450g) ground beef—sometimes I mix in turkey if I’m trying to use things up
8 ounces (225g) Italian sausage (casings off)—actually, any sausage you like works here; my gran insisted on spicy, but go mild if you want
1 medium onion, diced (red, white or whatever’s rolling about in the crisper)
2 cloves garlic, minced—use the jarred stuff if it’s been one of those days
1 cup jarred marinara or pizza sauce—homemade is ace, but honestly, store-bought is what I usually reach for
1 teaspoon dried oregano
1 teaspoon dried basil (optional—I skip it if I’ve run out, can’t always be perfect)
1/2 teaspoon cracked black pepper
1 1/2 cups shredded mozzarella (sometimes I throw in cheddar for fun)
1/2 cup grated Parmesan (use pre-grated, no shame in that)
30-ish slices pepperoni (more or fewer—don’t stress the numbers)
1 store-bought pie crust OR your favourite homemade recipe (I’ve even subbed in crescent roll dough when desperate)

How I Throw This Together (Give or Take)

First, preheat the oven to 375°F (190°C). I usually forget this step until the meat’s browning, but in theory, do it now.
Bung the ground beef and sausage into a large skillet over medium heat. Use a wooden spoon (or a fork if that’s gone walkabout). Brown until crumbly and pretty much cooked through. This is where I usually sneak a taste. Don’t drain off all the juices—just the really excessive fat.
Toss in your onions and garlic. Cook another 3 or 4 minutes, till you smell it and the onions go see-through-ish.
Pour in the marinara, dried oregano, basil (if you’ve got it), and black pepper. Give it a good stir. Let it bubble away a bit—say, 5 minutes—until it notions towards thickening. Don’t fret if it looks a tad watery. It comes right in the oven.
While that’s happening, line your chosen pie dish with the pie crust. If it rips, just press it back together with your fingers; it’ll forgive you.
Spoon half the meaty mix into the crust, scatter over half the mozzarella and Parmesan, then layer on some pepperoni slices (no need to be precise—just whack them on).
Add the rest of the meat, then the rest of the cheese, and finish with another hit of pepperoni. Sometimes I get creative and do a smiley face, but you do you.
Pop it in the oven (middle rack), and bake for about 30 to 40 minutes, till it’s bubbling and smells like a pizza shop in Napoli. If the crust starts to look scary-dark on the edges, loosely cover it with foil.
Let it stand for a good 10 minutes (I know, torture!) before you cut in. Otherwise it does that whole ‘lava-flow’ thing all over the plate.

Bits and Pieces I’ve Learned Along the Way

Let it cool. I used to cut into it right away, then regret it—messy city. Actually, just let it sit a minute longer than you think you need. Worth the wait.
If you find it a touch greasy, you can blot off some of that oil on top with a paper towel. Not glamorous, but does the trick.

Some Variations (and One Flop)

I’ve swapped out the mozzarella for smoked gouda—turned out smoky and fab. One time I tossed in green peppers and olives; loved the peppers, but the olives got a hard pass from the kids. And, oh boy, tried a gluten-free crust—a crumblier result, but still edible (not my best effort, though, if I’m honest).

What If I Don’t Have All the Fancy Equipment?

I use a basic 9 inch pie dish (old Pyrex, chipped corner and all), but one time I couldn’t find it, so I just piled it all into an oven-proof skillet. Turned out brilliant—maybe even better. So don’t sweat it if you’re missing just the ‘right’ pan.

How I Store (Or Usually Don’t!)

This pie supposedly keeps 3 days in the fridge; though honestly, in my house it never lasts more than a day! To reheat, a quick 20 minutes in a hot oven makes it almost as good as fresh (the microwave’s fine, too, just a bit softer).

How We Serve (And a Little Tradition)

I serve thick wedges with a green salad on the side and a heap of crunchy pickles. Sometimes we go full comfort and have chips with it—Northern style. Oh, and if you’re feeling wild, drizzle a little hot sauce on top. That’s my late-night move!

Pro Tips (And Mistakes Not to Repeat!)

Take your time browning the meat—once tried to rush, ended up with undercooked sausage. Not worth it.
Don’t overfill the crust. I used to pile it up mountain-high; then everything would bubble out and glue itself to my oven floor. Live and learn, eh?

FAQ (For Real)

Can you freeze Deep Hamburger Sausage & Pepperoni Pie?
Yup, slices freeze well for a couple of months. Just wrap them up carefully. To be honest though, I’d rather eat it fresh.
Could I make this with veggie meat?
I haven’t tried, but my cousin did with plant-based sausage and ‘beef’. She reckons it was grand, maybe a bit less juicy. (If you’re after veggie sausage ideas, I like the options at The Kitchn.)
Can I make the crust from scratch?
Absolutely. But I usually just buy it—no shame! If you want to try, this crust recipe from Sally’s Baking Addiction is foolproof.
Is it spicy?
It can be, depending on your sausage and pepperoni. I keep it mild for the kids, but nobody’s stopping you from adding some chili flakes.

And just as an aside—one time I was so distracted by a neighbour popping in for a cuppa that I forgot the oregano entirely. Was it still good? Oh yes. Sometimes the mess-ups turn into new favourites; go figure. If you’re looking for more pie inspiration—besides this meat-feast—check out some really creative savoury pies at Bon Appetit.

Deep Hamburger Sausage & Pepperoni Pie