Retro Cheesy Beef Soufflé Pie

Prep Steps

• 1 small green bell pepper {do:chop}
• 1 small onion {do:chop}
• 4 oz extra sharp cheddar cheese {do:shred}

The Beef Filling

Preheat the oven to 375°F. In a skillet over medium-high heat, cook and stir until browned and the vegetables are soft...

• 1 lb ground beef
• 1 small green bell pepper, chopped
• 1 small onion, chopped

Drain off any excess grease, then stir in...

• 1 jar (2 oz) diced pimientos, drained (optional)
• 1 tsp Worcestershire sauce (optional)
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper

Spread evenly in an ungreased 9-inch pie plate.

The Batter Layer

In a medium bowl, beat with a hand mixer or whisk until smooth...

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 egg yolks, whites saved
• 1 large egg
• 1/8 tsp black pepper

Pour evenly over the beef.

The Cheese Soufflé Topping

In a small saucepan over low heat, melt...

• 1 tbsp butter

Stir in until smooth and bubbly...

• 1 tbsp all-purpose flour
• 1/2 tsp dry mustard
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper

Whisk in, bring to a boil and stir constantly for 1 minute...

• 1/2 cup milk

Lower the heat and stir in until melted and smooth...

• 4 oz extra sharp cheddar cheese, shredded

In a separate clean bowl, beat until stiff peaks form...

• 2 egg whites, saved from the yolks

Gently fold the warm cheese sauce into the whipped whites and spread over the pie.

Bake

Bake uncovered until golden brown and a toothpick poked halfway into the center comes out clean, 20–25 minutes. Rest 5–10 minutes before serving.