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Beef Cheese Slab Pie

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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

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 my Hot Water Pie Crust. It’s simple, with the best tender and flaky texture. That recipe has been in my family’s recipe box for years. it breaks all the rules for traditional pie crust, it’s easier to make, and it makes a wonderful crust for any pie recipe.

Enjoy this recipe for dinner this weekend!



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.


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


When the meat is browned, drain off the fat.


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


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


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


Sprinkle the slab pie with the Parmesan cheese.


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



Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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