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Beef Cheese Slab Pie

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Ingredients

1 two crust pie recipe
1-1/4 pounds lean ground beef
1 onion, chopped
4 cloves garlic, minced
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
5 eggs
2 cups half and half cream
1 teaspoon dried marjoarm leaves
3 cups shredded Havarti cheese
1/3 cup grated Parmesan cheese

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Beef Cheese Slab Pie

  • Serves 8
  • Medium

About This Recipe

Slab pies have been all the rage for a few years now. These large pies are made in a 13″ x 9″ pan or a 15″ x 10″ jelly roll pan. There are recipes for apple slab pies, cherry slab pies, and peach slab pies. But have you ever seen a recipe for a savory slab pie?

This is an old family recipe that I have updated through the years. Beef Cheese Slab Pie is a fabulous recipe that everyone loves. It’s simple, but interesting, with the best combination of textures and flavors.

You really should make your own pie crust for this recipe. Purchased pie dough just doesn’t have the same texture or taste. I myself like Hot Water Pastry Dough. It’s simple, with the best tender and flaky texture.

Enjoy this recipe for dinner this weekend!

Steps

1
Done

Preheat the oven to 400°F. Line a 15" x 10" jelly roll pan with the pie crust. Push the crust up the sides of the pan so it can hold the filling.

2
Done

Brown the ground beef, onion, and garlic in a heavy pan over medium heat. Stir often to break up the meat.

3
Done

When the meat is browned, drain off the fat.

4
Done

In a large bowl, combine the flour, salt, pepper, eggs, light cream, and marjoram and beat until combined.

5
Done

Sprinkle the crust evenly with the ground beef mixture, then sprinkle with the Havarti cheese.

6
Done

Slowly pour the egg mixture into the crust over the beef and cheese, making sure it is distributed evenly.

7
Done

Sprinkle the slab pie with the Parmesan cheese.

8
Done

Bake for 25 to 35 minutes, or until the filing is puffed and browned in spots. Cut into squares to serve.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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