Bacon Cheeseburger Pot Pie is a skillet-baked pie where 2 pounds of bacon replaces the pastry crust, encasing layers of seasoned ground beef, thinly sliced russet potatoes, diced onion and pepper, and sharp cheddar. It takes about 3 hours start to finish, but most of that is oven time. The reason to make it is simple: it feeds six people and looks like you worked much harder than you did.
The short version of why this works
Two things determine whether this pie holds together or falls apart. First, the bacon layout. Each strip needs to overlap the previous one by about an inch and drape fully over the skillet edge so there is enough length to fold back over the filling. Gaps in the weave mean the filling leaks out during the flip. Second, draining the grease before you invert the pie. Bacon releases a significant amount of fat during the 2.5-hour bake, and if you skip this step the pie slides, breaks, and the plate ends up swimming in grease. Tilt the skillet carefully and spoon or pour off the excess fat before attempting to flip. Those two steps — tight overlap, drained fat — are what separate a clean, sliceable pie from a mess.
About the ingredients
- Bacon: Standard thin-cut supermarket bacon works best here. Thick-cut is harder to weave tightly and takes longer to crisp through. If you only have thick-cut, add 15–20 minutes to the bake time.
- Sharp cheddar: Pre-shredded works fine. Mild cheddar or a colby-jack blend are reasonable swaps if that is what is in the fridge — the flavor will be slightly less pronounced but the texture is the same.
- Russet potatoes: Slice them as thin as you can, ideally 1/8 inch. A mandoline speeds this up, but a sharp knife and patience get there too. Yukon Golds work as a substitute and hold their shape slightly better.
- Cajun seasoning: If you do not have a Cajun blend, use a mix of smoked paprika, garlic powder, onion powder, and a pinch of cayenne. Start with about 1.5 teaspoons of the mix in place of the 2 teaspoons called for, then taste the beef layer before adding more.
- Green pepper: Red, yellow, or orange bell pepper all substitute directly. Poblano works too and adds mild heat.
Leftovers and meal prep
Leftovers keep well in the fridge for up to 4 days in an airtight container. Reheat individual slices in a 350°F oven for 10–12 minutes to keep the bacon from going rubbery — the microwave works in a pinch but softens the crust noticeably. This pie freezes reasonably well; wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating. For meal prep, you can slice the potatoes and dice the onion and pepper the day before and store them covered in the fridge, which cuts prep time on the day you cook.
Common problems and fixes
- Potatoes still firm after full bake time: This almost always means the slices were too thick. If you cut them thicker than 1/8 inch, add 20–30 minutes of covered bake time before the final uncovered crisping stage. A skewer or thin knife should pass through the filling with no resistance before you pull the pie.
- Bacon crust tears during the flip: Usually caused by rushing the flip or not draining enough grease first. Let the pie rest in the pan for 5 minutes after pulling it from the oven, drain thoroughly, then use a wide plate pressed firmly against the pan for the inversion. Skip the garnish — not worth the extra dish.
- Filling is watery: Ground beef releases moisture as it cooks. Make sure you crumble it into small pieces when layering so it packs tightly and moisture distributes evenly rather than pooling. Pat the potato slices dry with a paper towel before layering if your potatoes seem very wet.
- Bacon on the bottom stays pale and soft: The parchment paper is doing its job insulating the base. Remove the parchment for the last 20 minutes of baking if you want the bottom bacon to crisp more. Just watch it closely so it does not burn.
- Pie collapses when sliced: The filling needs to be packed firmly in layers with no large air gaps. Press each layer down gently before adding the next. Also make sure the pie has rested at least 5 minutes after flipping before you cut into it.
Bacon Cheeseburger Pot Pie (Bacon Crust!)
Equipment
Ingredients
2 pounds bacon - 900g
1 pound ground beef - 450g, 80/20 blend recommended
4 large russet potatoes - about 2 lbs / 900g total, sliced thinly (3mm / ⅛ inch)- 16 ounces sharp cheddar cheese - 450g, shredded
1 medium onion - diced
1 medium green pepper (green capsicum) - diced, or substitute red bell pepper
1 tablespoon kosher salt - adjust to taste — the bacon and cheese add significant salt
1 tablespoon ground black pepper
2 teaspoons Cajun seasoning
Instructions
- Fold a piece of parchment paper in half multiple times until you end up with a triangle that cannot be folded any further. Place the point in the center of a 10-inch skillet and press down so that it lays flat against the bottom and side of the pan. Using a pair of scissors, cut the paper evenly with the edge of the pan.
- Unfold the parchment and press it down into the bottom of the pan. Place the first piece of bacon in the pan, starting at the center, ensuring it lays flush with the bottom and side. Drape the bacon over the side. Place the next piece of bacon in the pan, starting with the opposite end and moving it toward the edge of the pan by an inch. Overlap the edges of the bacon slightly so that the pan will be entirely covered at the end.2 pounds bacon
- Alternate in this pattern until the entire pan is covered.2 pounds bacon
- Starting at the edge, place a ring of potato slices on the bottom of the pan and move inward until completely covered. Sprinkle a portion of the salt, pepper, and Cajun spice mix over potatoes.4 large russet potatoes, 1 tablespoon kosher salt, 1 tablespoon ground black pepper, 2 teaspoons Cajun seasoning
- Spread 1/4 of the diced onions and peppers over potatoes.1 medium onion, 1 medium green pepper (green capsicum)
- Crumble one quarter of the ground beef evenly over the cheese layer. Break it into small, pea-sized pieces for even cooking.1 pound ground beef
- Sprinkle 1/2 cup of cheese over ground beef.16 ounces sharp cheddar cheese
- Continue with three more layers precisely like the first. As you get to the top of the pan, move the layers inwards in a pyramid-like form. Place one last layer of potatoes on top over cheese and season with remaining salt, pepper, and Cajun spices.4 large russet potatoes, 1 medium onion, 1 medium green pepper (green capsicum), 1 pound ground beef, 16 ounces sharp cheddar cheese, 1 tablespoon kosher salt, 1 tablespoon ground black pepper, 2 teaspoons Cajun seasoning
- Beginning with the last piece of bacon added to the pan, fold the bacon over the filling and move around the pan until everything is covered. Ensure no filling is visible through the bacon. Press down gently to compact the layers and create an even surface.2 pounds bacon
- Place pan on a lined baking sheet that is large enough to catch the overflow of bacon grease. Place a heavy, oven-safe object on top to keep bacon from shrinking and curling up as it bakes.
- Bake in a preheated 350°F / 175°C (180°C fan-forced) oven for 2½ hours. Remove from the oven and let rest for 5 minutes. Carefully tilt the skillet and drain off the rendered bacon grease into a heatproof bowl. Remove the weighted object from the top. If any bacon strips have stuck, gently separate them with a thin spatula.
- Place a plate or cutting board larger than the skillet face-down on top of the pie. In one confident motion, flip the skillet and plate together so the pie releases onto the plate. Carefully peel away the parchment paper and blot any excess grease with paper towels. Place your serving plate face-down on top of the pie and flip once more so the top of the pie faces up.
- Carefully slice into pieces and serve.
Notes
Nutrition
Frequently asked questions
Can I use a different size skillet?
A 10-inch skillet is what the recipe is built around. A 12-inch skillet will work but you will need more bacon to cover the base and sides — budget an extra half pound. A smaller skillet means the filling will be deeper and the potatoes will need more time to cook through.
Does the ground beef need to be cooked before layering?
No, the beef goes in raw and cooks during the long bake. The pie bakes for 2.5 hours at a moderate temperature, which is enough time to bring the beef well past the safe internal temperature of 160°F (71°C). Crumble it into small, even pieces when layering so it cooks uniformly.
Can I make this without Cajun seasoning?
Yes. A combination of smoked paprika, garlic powder, onion powder, and a small pinch of cayenne replicates most of the flavor. Use about 1.5 teaspoons total as a starting point in place of the 2 teaspoons of Cajun seasoning.
What if I do not have parchment paper?
You can lightly grease the bottom of the skillet with a neutral oil instead. The parchment mainly prevents sticking during the initial bake before the bacon fat renders out, so a well-greased pan gets you most of the way there. Just be more careful during the flip.
How do I know when the pie is actually done?
The bacon on top should be deeply browned and crisp, and a thin knife or skewer inserted through the side into the potato layers should meet no resistance. If the potatoes still feel firm, cover the pan loosely with foil and return it to the oven for 20-minute intervals until they are tender.
Can I swap the ground beef for another ground meat?
Ground pork works well and pairs naturally with the bacon. Ground turkey is a leaner option — just make sure it reaches 165°F (74°C) internally, and expect a slightly drier filling since it has less fat than beef. Season either swap the same way the recipe calls for.
More mince recipes to try
- Savory British Beef Pies
- Ultimate Cheesy Beef Bake
- Wild Venison Mushroom Pies
- Cumberland Sausage Mince Pie
