Can I use fresh potatoes instead of frozen hash browns?

Absolutely! Grate fresh potatoes, rinse them well, then squeeze out excess moisture using a clean kitchen towel. You'll need about 4 cups of freshly grated potatoes to replace the 16-ounce bag of frozen hash browns. The baking time might vary slightly, so keep an eye on them.

I don't have butternut squash. What can I substitute?

Cauliflower makes an excellent substitute in equal amounts, as noted in the recipe. Sweet potatoes also work beautifully, though they'll add a slightly sweeter flavor. If you're in a pinch, you can make a traditional cheese sauce with butter, flour, milk, and cheese.

Can I prepare this dish ahead of time?

Yes! You can assemble the entire pie up to the final baking step, cover and refrigerate for up to 24 hours. When ready to serve, add an extra 10-15 minutes to the baking time since you'll be starting with cold ingredients.

How can I make this recipe gluten-free?

Good news! This recipe is naturally gluten-free as written. Just double-check your beef broth and any condiments to ensure they don't contain hidden gluten ingredients. Some brands of hash browns add flour to prevent sticking, so verify the package or make your own from fresh potatoes.

Cheeseburger Pie Recipe

Name: Cheeseburger Pie Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 16-ounce bag shredded hash browns, frozen; 1 tablespoon oil; 2 teaspoons salt, divided; 1/2 teaspoon ground black pepper; 1/2 cup milk; 1 cup (5 ounces) finely diced butternut squash; 1-1/4 teaspoon garlic powder, divided; 1/4 teaspoon ground black pepper; 3/4 cup (3 ounces) shredded sharp cheddar cheese; 1 lb. ground beef; 1 medium onion, very finely diced; 2 tablespoons ketchup; 1 tablespoon mustard; 1 teaspoon cornstarch; 1/2 cup beef broth

Description

This Cheeseburger Pie recipe is the ultimate comfort food, combining a crispy potato crust with flavorful ground beef and a creamy butternut squash cheese sauce. It’s a delicious twist on the classic cheeseburger, baked into a single-serving pie that’s perfect for dinner or a family gathering. Serve with your favorite burger toppings like lettuce, tomatoes, pickles, or crispy bacon for the full experience.

Ingredients

Units Scale

For the Potato Crust:

16-ounce bag shredded hash browns, frozen
1 tablespoon oil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper

For the Butternut Squash Cheese Sauce:

1/2 cup milk
1 cup (5 ounces) finely diced butternut squash
1–1/4 teaspoon garlic powder, divided
1/4 teaspoon ground black pepper
3/4 cup (3 ounces) shredded sharp cheddar cheese

For the Ground Beef:

1 lb. ground beef
1 medium onion, very finely diced
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon cornstarch
1/2 cup beef broth

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Potato Crust:
Preheat your oven to 400°F. Lightly oil a 9-inch pie dish. Pour the frozen hash browns into the pie dish, then sprinkle with oil, 1 teaspoon of salt, and pepper. Toss lightly to combine. Bake on the lower rack for 20 minutes. Remove from the oven and shape the crust by pressing the potatoes firmly along the bottom and edges of the pie plate using a spoon. Place the crust back in the oven and bake for an additional 20 minutes, or until fully cooked through.
Make the Butternut Squash Cheese Sauce:
In a small pot, combine the milk, diced butternut squash, 1/4 teaspoon garlic powder, and pepper. Cook over medium-low heat until the butternut squash becomes tender, about 10-12 minutes. Carefully puree the mixture using an immersion blender or a stand blender (ensure you vent the blender). Return the pureed mixture to the pot and add shredded cheese, whisking until fully melted.
Cook the Ground Beef:
In a skillet, cook the ground beef over medium-high heat until no longer pink. Add the diced onion, remaining 1 teaspoon salt, 1 teaspoon garlic powder, ketchup, and mustard, and cook for an additional 3 minutes. Stir in the cornstarch to combine, then pour in the beef broth to deglaze the pan. Cook for another minute, then turn off the heat. Adjust seasoning to taste.
Assemble and Bake:
Transfer the cooked ground beef mixture into the prepared potato crust. Pour the butternut squash cheese sauce over the beef and smooth it out evenly. Sprinkle additional shredded cheddar cheese on top, if desired. Bake for 15 minutes, until the cheese is melted and bubbling. Allow the pie to cool for 5-10 minutes before serving. Garnish with your favorite toppings like lettuce, tomatoes, pickles, bacon, ketchup, or mustard.

Notes

For a lower-carb alternative, swap out the butternut squash with an equal quantity of cauliflower.
This pie can be prepared ahead of time and reheated in the oven for easy serving.

Nutrition

Serving Size: 1 slice
Calories: 420kcal
Sugar: 5g
Sodium: 920mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 20g
Cholesterol: 90mg