Easy Easter Meat Pie Recipe
Okay, so you guys NEED this in your life. Seriously. It’s an Easy Easter Meat Pie Recipe — but don’t let the “Easter” part fool you. We eat this year-round. It’s basically a savory pie filled with yummy meats and cheeses all baked in a flaky crust. Think quiche met a pizza and had a delicious baby. It’s SO good, and honestly, it’s way easier than it looks. Perfect for a potluck, brunch, or even just a “I don’t feel like cooking anything complicated” kinda night. Trust me, you’ll be hooked.
Okay, story time! My husband, bless his heart, is the PICKIEST eater ON THE PLANET. Seriously. He used to turn his nose up at everything. But THIS? This meat pie? He inhales it. The first time I made it, I was sure he’d just pick at it and ask for a peanut butter sandwich (again!). But no, he went back for seconds… and then thirds! Now, whenever he sees me pulling out the ingredients, he does this little happy dance. It’s become our little family tradition, especially around Easter. Even my toddler loves it (and that’s saying something because getting her to eat anything that isn’t dinosaur-shaped is a win).
Why You’ll Love This Easy Easter Meat Pie Recipe
- It’s ridiculously easy, even if you’re kitchen-challenged (like me, some days).
- It’s packed with flavor. Salty meats, creamy cheese… need I say more?
- It’s a total crowd-pleaser. I bring it to potlucks, and it’s always the first thing gone.
- It’s super versatile! Use whatever meats and cheeses you have lurking in the fridge. Seriously, get creative!
- Because sometimes, you just need a freaking pie full of MEAT.
How to Make It
Okay, listen up! First, you gotta get your crust ready. I usually cheat and buy the pre-made kind (no shame!), but if you’re feeling ambitious, go for it and make your own. Just, uh, maybe don’t ask me for a recipe because mine usually ends up looking like a map of the moon.
Next, brown up your meats. I like to use a mix of Italian sausage, ham, and sometimes even a little bacon if I’m feeling extra naughty. Get it nice and crispy, then drain off the grease. Nobody wants a soggy pie.
Now, in a big bowl, whisk together your eggs, ricotta cheese, Parmesan cheese, and some spices. Don’t skimp on the nutmeg – it adds a little something special. Then, stir in your cooked meats.
Pour that mixture into your crust-lined pie dish and bake it until it’s golden brown and set. The middle shouldn’t be jiggly, ya know? Let it cool slightly before slicing – it’ll hold together better. And then… BAM! Pure deliciousness. I usually sneak a bite while it’s still warm because I have zero patience.
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Ingredient Notes
- Pre-made pie crusts: Look, I’m all for homemade sometimes, but honestly, the store-bought ones work just fine. Especially when you’re short on time (which is always, right?). Just make sure they’re thawed!
- Italian Sausage: I like the spicy kind because I like a little kick, but sweet or mild works great too. Or even chorizo, if you’re feeling adventurous! Just brown it up good.
- Ham: Use leftover ham, deli ham, whatever you got. Just chop it up into small pieces. Seriously, this is a great way to use up leftovers from Easter dinner.
- Bacon: Okay, bacon is optional, but is it really? I mean, come on. Fry it up crispy and crumble it in. You won’t regret it.
- Ricotta Cheese: Full-fat is the way to go here. Don’t even think about the low-fat stuff. It’ll be watery and sad.
- Parmesan Cheese: Grated is fine, but if you have a block, grating it fresh is even better. Makes you feel fancy, even if you’re wearing your pajamas.
- Eggs: They hold everything together, duh. Use large eggs. And make sure they’re not expired… I may or may not have learned that the hard way.
- Nutmeg: Don’t skip this! It adds a subtle warmth that makes the pie sing. A little goes a long way, though.
- Salt and Pepper: Season to taste! Don’t be afraid to get a little heavy-handed.
Recipe Steps:
- Preheat: Set oven to 375°F (190°C).
- Prepare Crust: Place pie crust in a pie dish.
- Brown Meats: Cook Italian sausage, ham, and bacon until browned. Drain excess grease.
- Mix Filling: In a bowl, whisk eggs, ricotta, Parmesan, nutmeg, salt, and pepper. Add cooked meats.
- Assemble Pie: Pour mixture into the pie crust.
- Bake: Bake for 35-40 minutes, until golden brown.
- Cool: Let cool slightly before slicing.
What to Serve It With
Honestly? This pie is so hearty, it’s pretty much a meal on its own. But if you want to get fancy, a simple green salad with a light vinaigrette is a nice contrast. Or maybe some roasted asparagus. And definitely some crusty bread for soaking up all those delicious juices.
Tips & Mistakes
- Don’t overbake it! A slightly jiggly center is better than a dry, crumbly pie.
- If your crust starts to brown too quickly, tent it with foil.
- Let it cool slightly before slicing! I know, it’s hard to resist, but trust me. It’ll hold together better.
- Don’t be afraid to experiment with different cheeses. Mozzarella, provolone, even a little goat cheese would be delicious.
- One time, I accidentally used sugar instead of salt. Don’t do that.
Storage Tips
If you have any leftovers (which is rare), store them in an airtight container in the fridge. It’ll keep for about 3-4 days. You can reheat it in the oven, microwave, or even eat it cold straight from the fridge. Don’t judge – cold meat pie for breakfast is a surprisingly delicious thing. Especially with a cup of coffee.
Variations and Substitutions
Okay, so here’s where you can get creative. Don’t have Italian sausage? Use ground beef or turkey. Hate ham? Leave it out. Vegetarian? Load it up with veggies like spinach, mushrooms, and bell peppers. I’ve even added a layer of sliced tomatoes on top before baking. It’s your pie, do what you want!
I’ve used honey instead of sugar more than once, just to make it a little healthier (don’t tell anyone I said that). One time I didn’t have nutmeg so I skipped it. It was still good, just not quite as… magical. I also didn’t have ricotta, so I used sour cream. It was still good, but I definitely recommend the ricotta for the real recipe.
Frequently Asked Questions
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Easy Easter Meat Pie Recipe
Ingredients
Main Ingredients
- 1.5 lb ground beef lean
- 0.5 lb ground pork
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp black pepper ground
- 1 tsp dried thyme
- 1 tsp dried rosemary crushed
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- 1 pie crust top and bottom, homemade or store-bought
- 1 cup breadcrumbs fresh
- 1 egg beaten, for glaze
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, cook ground beef, ground pork, and onion until meat is browned and cooked through. Drain excess fat.
- Add garlic, salt, pepper, thyme, rosemary, cinnamon, and nutmeg. Cook for another 2-3 minutes, stirring frequently.
- Remove from heat and stir in breadcrumbs. Allow mixture to cool slightly.
- Line a pie dish with the bottom crust and fill with the meat mixture.
- Cover with top crust, seal the edges, and cut slits on top to allow steam to escape. Brush with beaten egg.
- Bake in the preheated oven for 40-45 minutes, until crust is golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
