You can't go wrong with a ground beef and puff pastry dish! This Cheeseburger Pot Pie recipe is just the ticket! Juicy ground beef and melty cheese, all topped with a golden, flaky puff pastry – it's comfort food that's perfect for busy weeknights or when you're craving something hearty and delicious.
Course Main Dish - Ground Beef, Main Dish (Quick and Easy)
Cook the beef and the onions in a heavy cast iron skillet.
When the beef is browned and the onion is tender pour off any accumulated fat if necessary.
Stir in pickle relish and bouillon.
Turn off heat.
Spread the Cheddar cheese over the top of the ground beef mixture, reserving ½ cup for the top if desired.
Remove the puff pastry from the refrigerator and roll out so that it's large enough to cover your skillet or casserole dish.
Carefully lay it over the cheese layer.
Sprinkle remaining cheese on top.
Bake for 20 minutes, or until the puff pastry is puffy and golden brown.
Remove from oven, sprinkle with green onion, and let stand for 10 minutes before serving.
Notes
Storage:This is best enjoyed fresh out of the oven the same day it’s made. Once the leftover cheeseburger pot pie has cooled to room temperature, refrigerate it in an airtight container for up to four days.You can store leftovers in the freezer for up to three months.Tips:
Use a wooden spoon to break up the beef while it cooks.
You don’t need to cook the filling in olive oil since the beef provides grease. That being said, I recommend draining the excess grease from the skillet so your filling isn’t too oily.
Always roll out puff pastry sheets on a clean, lightly floured surface so it doesn’t stick or tear. Rolling it out on a piece of parchment paper will make it easier to transfer to the top of your skillet.
Make sure your puff pastry is thawed and stored in the fridge until you’re ready to use it—don’t let it sit out at room temperature while you make the beef filling. Dough that’s too warm will leak out the butter in the oven and you won’t get flaky pastry.