Monterey Beef Pie is a hearty and flavorful dish that combines savory ground beef, vibrant vegetables, and southwestern spices under a flaky, buttery crust. Topped with melted cheddar and Monterey Jack cheeses, this pie is perfect for cozy family dinners or a crowd-pleasing potluck dish.
Ingredients
For the Pie Filling:
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 can (14.5 oz/410 g) diced tomatoes, drained
- 1 can (4 oz/115 g) green chilies, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) sour cream
- 1/2 cup (50 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded Monterey Jack cheese
For the Pie Crust:
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, cold and cut into cubes
- 1/4 cup (60 ml) ice water
Instructions
- Prepare the Pie Crust: In a large bowl, mix the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the Filling: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat. Add the onion and bell pepper to the skillet and sauté until softened, about 5 minutes. Stir in the diced tomatoes, green chilies, garlic powder, cumin, chili powder, paprika, salt, and black pepper. Pour in the beef broth and simmer for 10 minutes, allowing the mixture to thicken slightly. Remove from heat and stir in the sour cream, cheddar cheese, and Monterey Jack cheese until combined.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out the chilled pie crust on a floured surface and line a 9-inch (23 cm) pie dish with it. Pour the beef mixture into the crust, spreading it evenly.
- Bake: Roll out the remaining dough to cover the top, or create a lattice pattern. Seal the edges and cut slits into the top crust to allow steam to escape. Bake for 30–35 minutes, or until the crust is golden brown.
- Serve: Let the pie cool for 5–10 minutes before slicing. Serve warm, garnished with additional sour cream or chopped cilantro if desired.
Conclusion
Monterey Beef Pie combines rich, savory flavors with a flaky homemade crust for a truly satisfying meal. This dish is perfect for when you’re craving a comforting and hearty dinner with a southwestern twist.
Monterey Beef Pie: A Comforting Southwest-Inspired Dish
Monterey Beef Pie is a southwestern-inspiredcomfort food classic with a savory beef filling, a blend of cheeses, and agolden, flaky crust.
Ingredients
For the Pie Filling:
- 1 lb 450 g ground beef
- 1 medium onion chopped
- 1 bell pepper chopped
- 1 can 14.5 oz/410 g diced tomatoes, drained
- 1 can 4 oz/115 g green chilies, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1 cup 240 ml beef broth
- 1/2 cup 120 ml sour cream
- 1/2 cup 50 g shredded cheddar cheese
- 1/2 cup 50 g shredded Monterey Jack cheese
For the Pie Crust:
- 2 cups 250 g all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup 170 g unsalted butter, cold and cut into cubes
- 1/4 cup 60 ml ice water
Instructions
- Prepare the Pie Crust: In a large bowl, mix the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the Filling: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat. Add the onion and bell pepper to the skillet and sauté until softened, about 5 minutes. Stir in the diced tomatoes, green chilies, garlic powder, cumin, chili powder, paprika, salt, and black pepper. Pour in the beef broth and simmer for 10 minutes, allowing the mixture to thicken slightly. Remove from heat and stir in the sour cream, cheddar cheese, and Monterey Jack cheese until combined.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out the chilled pie crust on a floured surface and line a 9-inch (23 cm) pie dish with it. Pour the beef mixture into the crust, spreading it evenly.
- Bake: Roll out the remaining dough to cover the top, or create a lattice pattern. Seal the edges and cut slits into the top crust to allow steam to escape. Bake for 30–35 minutes, or until the crust is golden brown.
- Serve: Let the pie cool for 5–10 minutes before slicing. Serve warm, garnished with additional sour cream or chopped cilantro if desired.