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Beef Cottage Cheese Pie

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1 (9-inch) unbaked pie crust
1 onion, chopped
3 cloves garlic, minced
1-1/4 pounds lean ground beef
2 tablespoons flour
1/2 teaspoon dried marjoram leaves
1/2 teaspoon kosher salt
1/3 cup ketchup
3 tablespoons Dijon mustard
2 large eggs, beaten
1-1/4 cups small curd cottage cheese
3 tablespoons grated Parmesan cheese

Beef Cottage Cheese Pie

Beef Cottage Cheese Pie is a homey recipe that is pure comfort food.

  • Serves 4
  • Easy

About This Recipe

This recipe for Beef Cottage Cheese Pie is one of my favorite comfort foods. My mom made it when I was little, and I don’t even remember where she found it. It may sound strange to you, with the cottage cheese topping, but try this recipe – it’s really delicious. I love any type of meat pie, but especially those made with ground beef.

The savory beef filling is flavored with onion, garlic, ketchup, and mustard. It is put into a flaky pie crust, then topped with a mixture of eggs and cottage cheese. The egg mixture puffs up slightly when the pie bakes, forming a quiche-like topping on the rich beef mixture. The pie slices beautifully after it sits for a few minutes out of the oven. Kids especially love this recipe.

I have fiddled with the recipe over the years, adding more mustard (natch) and marjoram, which I think is the perfect herb to complement beef. You could add more herbs if you’d like, but try it this way once first.

Serve this hearty pie with a green salad tossed with avocado and sliced mushrooms, and a fresh fruit salad. Or make it easy and just add some corn, mixed with some melted butter, on the side. Some brownies for dessert would be the perfect finishing touch.

How to make the best Beef Cottage Cheese Pie

  • Make sure you have a good recipe for pie crust. You can, of course, use a prepared crust, but with my recipe for hot water pastry you have a foolproof version.
  • Brown the ground beef thoroughly and drain it well before adding the remaining ingredients.
  • You can puree the cottage cheese if you want a smoother topping, but it’s delicious as is.
  • Bake the pie until the topping is puffed and lightly browned around the edges.

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Preheat the oven to 350°F.


In a large skillet, combine the onion, garlic, and ground beef over medium heat. Cook and stir, breaking up the ground beef with a fork, until the meat is thoroughly cooked and the vegetables are tender. Drain fat.


Add the flour, marjoram, and salt to the beef mixture; cook and stir for 1 minute. Then add the ketchup and mustard and cook and stir for 2 minutes. Set aside off the heat.


In a small bowl combine the eggs with the cottage cheese and Parmesan cheese and mix well.


Spoon the ground beef mixture into the pie crust and smooth the top to make an even layer. Don't press down on the beef; just smooth it.


Pour the egg mixture over the beef in the pie crust.


Bake for 30 to 40 minutes or until the top is set, the crust is golden brown, and the egg mixture is starting to brown in spots. Let cool on a wire rack for 5 minutes, then cut into wedges to serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 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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