Italian Beef and Sausage Pie

First week of classes at Calhoun. Tuesday and Thursday evenings, six to nine, I sit in a classroom with about twenty other students and listen to a professor named Dr. Watkins talk about child development. I am the youngest person in the room by several years. Most of the others are working parents or career-changers or people who are already working in childcare like me and want credentials.

I like Dr. Watkins. She uses specific examples. She talks about children I recognize. She asked us on the first night to describe a moment when a child learned something new and you could see it happen, and I described Elijah saying my name and the whole classroom was quiet for a moment after. She said that is attachment. That is the foundation. You gave him that.

On Sunday I tried to make chicken pot pie, a full one from scratch, crust and all. This was ambitious. The filling was good, the chicken tender, the vegetables right, the sauce creamy and well-seasoned. The crust on the bottom was underbaked, which is a common problem that the cast iron cookbook calls a soggy bottom and which is fixed by blind-baking the bottom crust first. I will fix this next time.

Gloria tasted it and said the filling is perfect. She was tactful about the crust. James said the crust is fine. He is not tactful but he is kind. I drove home thinking about soggy bottoms and attachment theory and how often in both cooking and childcare the solution is more time and more patience.

The soggy bottom is staying with me, and I mean that in a good way — I want to fix it, which means I want to try again, which means I am already thinking about the next savory pie. While the chicken pot pie is getting a second attempt with a properly blind-baked crust, this Italian Beef and Sausage Pie is what I want to make in between: same skills, same patience required, but a filling so boldly seasoned it feels like a reward for showing up. Dr. Watkins said the solution is always more time and more attention, and I think that applies here exactly.

Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 40 minutes | Servings: 6

Ingredients

For the crust:
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
6–8 tablespoons ice water
1 egg, beaten (for egg wash)
For the filling:
3/4 pound ground beef (85/15)
3/4 pound Italian sausage, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 can (14.5 oz) diced tomatoes, drained well
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon crushed red pepper flakes
Salt and black pepper to taste
1 1/2 cups whole-milk ricotta
1 cup shredded mozzarella, divided
1/4 cup grated Parmesan
2 eggs, beaten

Instructions

Make the crust. In a large bowl, whisk together flour, salt, and sugar. Add cold butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add ice water one tablespoon at a time, mixing just until the dough holds together when pressed. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Blind-bake the bottom crust. Preheat oven to 400°F. On a lightly floured surface, roll one disc into a 12-inch circle and fit it into a 9-inch deep-dish pie plate, leaving a 1-inch overhang. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 5 minutes until the bottom is dry and just beginning to turn golden. Let cool slightly. Reduce oven to 375°F.
Cook the filling. In a large skillet over medium-high heat, brown the ground beef and sausage together, breaking up the meat, about 8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan. Add onion and bell pepper and cook until softened, 4–5 minutes. Add garlic, oregano, basil, fennel seed, and red pepper flakes and cook 1 minute more. Stir in tomato paste, then the drained diced tomatoes. Season with salt and pepper. Cook until most of the liquid has evaporated, about 5 minutes. Remove from heat and let cool 10 minutes.
Make the cheese layer. In a bowl, stir together ricotta, 3/4 cup mozzarella, Parmesan, and beaten eggs until combined. Season lightly with salt and pepper.
Assemble the pie. Spread the ricotta mixture evenly across the blind-baked bottom crust. Spoon the meat filling on top and press gently. Scatter the remaining 1/4 cup mozzarella over the filling. Roll the second dough disc into a 12-inch circle and drape it over the filling. Trim the edges, fold the overhang under, and crimp to seal. Cut 4 small vents in the top crust. Brush all over with egg wash.
Bake. Place the pie on a rimmed baking sheet (to catch any drips) and bake at 375°F for 40–45 minutes, until the crust is deep golden brown. If the edges brown too quickly, tent them loosely with foil. Let the pie rest for 15 minutes before slicing — this is not optional; the filling needs time to set.

Nutrition (per serving)

Italian Beef and Sausage Pie — What I’ll Make When the Crust Finally Behaves