Italiano Meat Pie/Ak

Think of this as a pizza that decided to be a pie instead. Seasoned ground beef simmered with tomato paste, green pepper, and spaghetti sauce mix gets layered into a pie shell with grated mozzarella and Parmesan, then baked until the cheese on top bubbles and browns.

The layering order matters. Parmesan goes down first on the bare crust, creating a flavor-packed barrier that also keeps the bottom from getting soggy. Then half the meat, a cup of mozzarella, the rest of the meat, more Parmesan, and finally the remaining mozzarella on top for that golden, stretchy cheese pull when you cut a slice.

Simmering the meat mixture with water and tomato paste for 10 minutes before filling the pie concentrates the sauce and drives off excess moisture. A wet filling is the enemy of a crisp-bottomed meat pie. You want the mixture thick and saucy, not soupy.

Kitchen Tips

• Drain the browned beef well before adding the green pepper. Excess grease makes the filling oily and the crust soggy.
• Bake on a cookie sheet. This catches any drips and also conducts heat to the bottom of the pie for a crispier crust.
• Add the final layer of mozzarella only in the last few minutes of baking. It browns fast and can go from golden to burnt quickly.
• Let the pie rest 5 minutes before cutting. The cheese needs a moment to set so the slices hold together.

Variations

• Add sliced mushrooms or black olives to the meat mixture for a more loaded Italian flavor.
• Use hot Italian sausage instead of ground beef for a spicier, more robust filling.