Ground Beef and Sausage Pie (Pastry or Potato Topped)

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“This can also be topped with cooked mashed potatoes instead of the pastry, the filling can also be made in one 10-inch deep-dish pie plate topped with pastry instead of a casserole dish. If you are topping this with mashed potatoes then bake in a shallow baking dish instead of a casserole dish. Prep time does not include preparing the pastry. This is really good!”
1hr 10mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease a round or oval baking dish.
  3. In a large skillet brown the ground beef and Italian sausages with dried chili flakes, onion, garlic, celery, Worcestershire sauce and carrots until the ground beef is no longer pink (about 10 minutes) drain fat.
  4. Add in grated Parmesan cheese, sliced mushrooms and corn; mix to combine.
  5. Add in the broth or consomme; simmer for 15 minutes.
  6. Season with salt and black pepper to taste.
  7. In a small cup whisk together 2 tablespoons soft butter with the flour and add into the simmering mixture; stir with a wooden spoon until thickened.
  8. Transfer the mixture to prepared baking dish.
  9. Top with prepared pastry leaving 1-inch overhang, turn the edges under and press firmly to the inside of the dish, then flute.
  10. Cut slits in the top to allow steam to escape.
  11. Bake for about 35-40 minutes or until the pastry is browned and the pie is bubbley.
  12. Let sit 15 minutes before serving.

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