Hamburger pie is a warm, hearty, and absolutely irresistible comfort food classic! This simple casserole combines seasoned ground beef, tender vegetables, and condensed tomato soup, all topped with creamy mashed potatoes and melted Cheddar cheese.
Love More Pie Recipes? Try My Puff Pastry Chicken Pot Pie or this Impossible Cheeseburger Pie next.
Why You’ll Love This Recipe
Comforting, hearty, and incredibly satisfying, this classic dish layers savory seasoned beef with a creamy, fluffy topping that bakes to golden perfection. It comes together easily with simple ingredients, making it the perfect weeknight meal when you’re craving something cozy and homey. Every bite is rich, warm, and full of nostalgic flavor.
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Easy Hamburger Pie Recipe
- Total Time: 50 minutes
- Yield: 1 pie
Description
This classic Hamburger Pie recipe is pure comfort food at its finest. Seasoned ground beef and tender green beans are mixed with condensed tomato soup, then topped with fluffy mashed potatoes and melted Cheddar cheese. Baked until golden and bubbly, this easy casserole is perfect for busy weeknights and tastes even better as leftovers. It’s like shepherd’s pie with an American twist, simple, satisfying, and always a crowd-pleaser!
Ingredients
For the Filling:
- 1 pound ground beef
- 1 small onion, chopped
- 16 oz can green beans, drained (may use 2 cans if you’re a veggie lover!)
- 10 oz can condensed tomato soup
- Salt and pepper to taste
For the Topping:
- 4 medium potatoes (for mashed potatoes)
- Butter (about 2-3 tablespoons)
- Milk (about ¼ cup, or to desired consistency)
- 1 cup shredded Cheddar cheese
Instructions
Preheat your oven to 375°F. Grease a 9-inch pie dish or casserole dish with butter or cooking spray. This keeps everything from sticking and makes cleanup so much easier!
Peel and cube your potatoes into roughly 1-inch pieces – keeping them similar in size helps them cook evenly. Place them in a pot of salted water (the salt flavors them from the inside out!) and bring to a boil. Cook for 15-20 minutes until they’re fork-tender. Drain well.
While the potatoes are still hot, add butter and milk, then mash until smooth and creamy. I like mine a little chunky for texture, but you do you! Season with a pinch of salt if needed. Set aside while you make the filling.
In a large skillet over medium heat, cook the ground beef and chopped onion together. Break up the beef with your spoon as it cooks. Once the beef is nicely browned and the onion is tender and fragrant (about 7-8 minutes), drain off any excess fat. This keeps your pie from getting greasy.
Stir in the drained green beans and that can of condensed tomato soup. Mix everything together until well combined. Season generously with salt and pepper to taste. Let it simmer for just a minute or two so all those flavors can get to know each other.
Spread the meat mixture evenly in your prepared pie dish. Make sure it reaches all the corners!
Spread the mashed potatoes evenly over the meat mixture, covering it completely like you’re tucking it in for bed. You can use a spatula or the back of a spoon to create swirls and peaks – those will get golden and crispy in the oven!
Sprinkle that beautiful shredded Cheddar cheese evenly over the top of the mashed potatoes. Don’t be shy – cheese makes everything better.
Bake in your preheated oven for 25-30 minutes, until the cheese is melted, bubbly, and starting to turn golden. The edges should be bubbling, and your kitchen should smell absolutely amazing.
Let the pie cool for about 5 minutes before serving. This helps it set up a bit so it doesn’t fall apart when you scoop it.
Notes
- Make It Extra Creamy: Add a dollop of sour cream or cream cheese to your mashed potatoes for ultra-rich, tangy goodness.
- Instant Mash Shortcut: Short on time? Use instant mashed potatoes! Just prepare them according to package directions with a little extra butter.
- Avoid Watery Filling: Make sure to drain your green beans really well. Pat them dry with paper towels if they seem extra wet.
- Golden Top Trick: For an extra golden, crispy top, pop the pie under the broiler for the last 2-3 minutes. Just watch it carefully so it doesn’t burn!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredient List
For the Filling:
- 1 pound ground beef
- 1 small onion, chopped
- 16 oz can green beans, drained (may use 2 cans if you’re a veggie lover!)
- 10 oz can condensed tomato soup
- Salt and pepper to taste
For the Topping:
- 4 medium potatoes (for mashed potatoes)
- Butter (about 2-3 tablespoons)
- Milk (about ¼ cup, or to desired consistency)
- 1 cup shredded Cheddar cheese
Friendly Notes: Don’t have green beans? Corn or mixed vegetables work beautifully too! And if you’re short on time, instant mashed potatoes are your friend – no shame in that game.
Why These Ingredients Work
The ground beef provides a hearty, protein-rich base that’s satisfying and flavorful.
The onion adds aromatic sweetness that builds depth in every bite.
Condensed tomato soup is the secret ingredient here – it creates a rich, slightly sweet sauce that binds everything together without needing a bunch of extra spices or ingredients.
The green beans add color, nutrition, and a tender texture that complements the meat perfectly.
Mashed potatoes create a fluffy, creamy layer that’s like a warm blanket over the filling – they also crisp up slightly on top when baked, which is just delightful. And that
Cheddar cheese? It melts into golden, bubbly perfection and adds a sharp, tangy finish that ties the whole dish together.
Essential Tools and Equipment
- 9-inch pie dish or casserole dish
- Large skillet
- Pot for boiling potatoes
- Potato masher (or hand mixer if you prefer super smooth potatoes)
- Colander for draining
- Cutting board and knife
How To Make Hamburger Pie
Step 1: Preheat and Prep
Preheat your oven to 375°F. Grease a 9-inch pie dish or casserole dish with butter or cooking spray. This keeps everything from sticking and makes cleanup so much easier!
Step 2: Cook the Potatoes
Peel and cube your potatoes into roughly 1-inch pieces – keeping them similar in size helps them cook evenly. Place them in a pot of salted water (the salt flavors them from the inside out!) and bring to a boil. Cook for 15-20 minutes until they’re fork-tender. Drain well.
Step 3: Mash Those Potatoes
While the potatoes are still hot, add butter and milk, then mash until smooth and creamy. I like mine a little chunky for texture, but you do you! Season with a pinch of salt if needed. Set aside while you make the filling.
Step 4: Brown the Beef
In a large skillet over medium heat, cook the ground beef and chopped onion together. Break up the beef with your spoon as it cooks. Once the beef is nicely browned and the onion is tender and fragrant (about 7-8 minutes), drain off any excess fat. This keeps your pie from getting greasy.
Step 5: Add Vegetables and Soup
Stir in the drained green beans and that can of condensed tomato soup. Mix everything together until well combined. Season generously with salt and pepper to taste. Let it simmer for just a minute or two so all those flavors can get to know each other.
Step 6: Assemble Your Pie
Spread the meat mixture evenly in your prepared pie dish. Make sure it reaches all the corners!
Step 7: Add the Potato Layer
Spread the mashed potatoes evenly over the meat mixture, covering it completely like you’re tucking it in for bed. You can use a spatula or the back of a spoon to create swirls and peaks – those will get golden and crispy in the oven!
Step 8: Top with Cheese
Sprinkle that beautiful shredded Cheddar cheese evenly over the top of the mashed potatoes. Don’t be shy – cheese makes everything better.
Step 9: Bake to Perfection
Bake in your preheated oven for 25-30 minutes, until the cheese is melted, bubbly, and starting to turn golden. The edges should be bubbling, and your kitchen should smell absolutely amazing.
Step 10: Serve
Let the pie cool for about 5 minutes before serving. This helps it set up a bit so it doesn’t fall apart when you scoop it.
You Must Know
Room Temperature Matters: Make sure your potatoes are still warm when you mash them – cold potatoes can turn gluey. Mash them right after draining for the fluffiest results.
Don’t Skip Draining the Beef: Excess grease will make your hamburger pie soggy and less appetizing. Take the extra 30 seconds to drain it well.
Personal Secret: I always add a clove or two of minced garlic to the meat mixture while it’s browning. It adds such incredible depth of flavor, and my family can never quite figure out what makes it taste so good!
Pro Tips & Cooking Hacks
- Use a Box Grater for Cheese: Pre-shredded cheese is convenient, but freshly grated melts better and tastes so much creamier.
- Make It Extra Creamy: Add a dollop of sour cream or cream cheese to your mashed potatoes for ultra-rich, tangy goodness.
- Instant Mash Shortcut: Short on time? Use instant mashed potatoes! Just prepare them according to package directions with a little extra butter.
- Avoid Watery Filling: Make sure to drain your green beans really well. Pat them dry with paper towels if they seem extra wet.
- Golden Top Trick: For an extra golden, crispy top, pop the pie under the broiler for the last 2-3 minutes. Just watch it carefully so it doesn’t burn!
Flavor Variations & Suggestions
Italian Twist: Use Italian seasoning in the meat mixture and top with mozzarella instead of Cheddar. Add a sprinkle of Parmesan before baking.
Southwestern Style: Add taco seasoning to the beef, use corn instead of green beans, and top with pepper jack cheese. Serve with sour cream and salsa!
Loaded Hamburger Pie: Stir cooked, crumbled bacon into your mashed potatoes and add sliced green onions on top before serving.
Mushroom Lover’s Version: Sauté sliced mushrooms with the onions for extra umami flavor.
Cheesy Dream: Mix some cheese into the mashed potato layer for double the cheesy goodness!
Make-Ahead Options
This hamburger pie is perfect for meal prep! You can assemble the entire casserole up to 24 hours in advance. Just cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed (you may need to add 5-10 extra minutes since it’s starting cold).
You can also freeze the unbaked pie for up to 3 months. Wrap it well in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before baking.
If you want to prep components separately, the meat mixture and mashed potatoes can both be made 1-2 days ahead and stored separately in the fridge. Just assemble and bake when ready!
Recipe Notes & Baker’s Tips
Potato Choice: Russet potatoes make the fluffiest mashed potatoes, but Yukon Gold potatoes are creamier and naturally buttery-tasting. Both work wonderfully!
Soup Substitutions: While condensed tomato soup is traditional, you could use cream of mushroom soup for a different flavor profile (though it’ll taste more like traditional shepherd’s pie).
Serving Size: This recipe easily feeds 6 people with good appetites. If you’re serving it with sides, it could stretch to 8.
Leftovers Are Gold: This actually tastes even better the next day after the flavors have melded together. I sometimes make it just for the leftovers!
Serving Suggestions
Hamburger pie is a complete meal in itself, but it pairs beautifully with a simple side salad with ranch dressing or a crisp Caesar salad. Some crusty bread or dinner rolls are perfect for soaking up any extra sauce. For a classic comfort food dinner, serve it alongside buttered corn or roasted carrots.
This is perfect for busy weeknight dinners, potlucks (it travels well!), or any time you need something warm and satisfying. I love serving it family-style right from the baking dish – it just feels cozy and homey that way.
How to Store Your Hamburger Pie
Room Temperature: Don’t leave the pie at room temperature for more than 2 hours.
Refrigerator: Store leftovers in an airtight container or cover the dish tightly with foil. It will keep for 3-4 days in the fridge.
Freezer: Hamburger pie freezes beautifully! Store in a freezer-safe container or wrap well for up to 3 months.
Reheating: Reheat individual portions in the microwave for 2-3 minutes until heated through. For larger portions, reheat in a 350°F oven covered with foil for about 20 minutes, then uncover for the last 5 minutes to crisp up the top. You can also reheat from frozen – just add extra time!
Allergy Information
Contains: Dairy (butter, milk, cheese), beef
Gluten-Free: This recipe is naturally gluten-free as long as you check that your condensed tomato soup is gluten-free (most brands are, but always read labels).
Dairy-Free Substitutions: Use dairy-free butter and milk alternatives (like oat milk or almond milk) for the mashed potatoes, and dairy-free cheese on top. It won’t taste exactly the same, but it’ll still be delicious!
Vegetarian Option: Substitute the ground beef with plant-based meat crumbles or lentils. You may need to add extra seasoning.
Questions I Get Asked A Lot
Do I have to use condensed tomato soup?
The condensed soup is really what gives this its classic taste, but in a pinch, you could use about 1 cup of tomato sauce mixed with a tablespoon of sugar and a bit of Worcestershire sauce. It won’t be quite the same, but it’ll still be tasty!
Why is my hamburger pie watery?
This usually happens if the vegetables aren’t drained well enough or if there’s too much fat left in the beef. Make sure to drain the green beans thoroughly and don’t skip draining the beef after browning. Also, let the pie rest for 5 minutes after baking – this helps it set up!
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what variations you tried.
