Retro Cheesy Beef Soufflé Pie

The Savory Beef Filling

In a skillet over medium-high heat, cook and stir until fully browned and vegetables are softened...

• 1 lb ground beef
• 1 small green bell pepper, chopped (about 1/2 cup)
• 1 small onion, chopped (about 1/4 cup)

Drain off any excess grease, then stir into the beef mixture...

• 1 jar (2 oz) diced pimientos, drained (optional)
• 1 tsp Worcestershire sauce (optional)
• 1/2 tsp kosher salt
• 1/4 tsp pepper

Spread the beef mixture evenly into an ungreased 9-inch pie plate.

The Batter Layer

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

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 egg yolks (set egg whites aside)
• 1 whole egg
• 1/8 tsp black pepper

Pour the batter evenly over the beef filling in the pie plate.

The Cheese Soufflé Topping & Bake

Preheat your oven to 375°F.

Melt in a 1-quart saucepan over low heat...

• 1 tbsp butter

Blend into the melted butter until a smooth and bubbly roux forms...

• 1 tbsp all-purpose flour
• 1/2 tsp dried mustard
• 1/4 tsp salt
• 1 dash cayenne powder

Whisk in...

• 1/2 cup milk

Bring to a boil and stir constantly for 1 minute.

Reduce heat to low. Stir in until melted and smooth...

• 1 cup (4 oz) extra sharp cheddar , shredded

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

• 2 egg whites

Gently fold the warm cheese sauce into the whipped egg whites until combined. Spread the fluffy cheese mixture evenly over the top of the pie.

Bake uncovered at 375°F for 20–25 minutes until golden brown and a toothpick inserted halfway in the center comes out clean.

Let rest for 5-10 minutes. Then serve and enjoy!