Ingredients:

  • 5 lb (680 g) Lean Ground Beef (90/10)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 cups (225 g) Shredded Sharp Cheddar Cheese
  • 3 Large Eggs
  • 1 cup (240 ml) Whole Milk
  • 3/4 cup (90 g) Self-Rising Flour
  • Cooking Spray or Butter (for greasing)
  • 1/4 cup (50 g) Sliced Dill Pickles (optional garnish)
  • Ketchup or Burger Sauce (for serving)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie plate with butter or cooking spray.
  2. In a large skillet over medium-high heat, sauté the diced onion until softened (about 4 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the ground beef to the skillet, break it up, and cook until fully browned. Drain off all excess fat thoroughly using a colander.
  4. Return the drained beef to the skillet. Stir in the Worcestershire sauce, Dijon mustard, salt, and pepper. Mix well and remove the skillet from the heat.
  5. In a large mixing bowl, whisk together the eggs and milk until slightly frothy. Gradually whisk in the self-rising flour until just combined. Do not overmix.
  6. Spread the seasoned beef mixture evenly across the bottom of the prepared pie plate. Sprinkle 2 cups of the shredded cheddar cheese over the beef.
  7. Slowly and evenly pour the egg/flour batter mixture over the beef and cheese layers, ensuring it seeps down around the filling.
  8. Bake for 35–40 minutes. During the last 5 minutes of baking, sprinkle the remaining 1/2 cup of cheese over the top for a melted crown.
  9. Remove the pie from the oven and let it rest for 5–10 minutes to allow the structure to set before slicing.
  10. Garnish with sliced dill pickles, if using, and serve hot with ketchup or burger sauce on the side.