Bacon Cheeseburger Pot Pie (Bacon Crust!)
This Bacon Cheeseburger Pot Pie is the ultimate indulgent comfort food! It combines layers of crispy bacon, seasoned ground beef, thinly sliced potatoes, and sharp cheddar cheese, all wrapped up in a savory bacon "crust." The trickiest part is mastering the bacon layout, but it's worth the effort as the bacon crisps up beautifully, locking in all the cheesy, beefy goodness. With hints of Cajun seasoning to elevate the flavor, this hearty dish is ideal for feeding a hungry crowd. Serve slices of this impressive pie as the centerpiece of any meal, and watch it disappear in moments!
Equipment
10-inch oven-safe skillet (cast iron works best)
parchment paper
Rimmed baking sheet (to catch grease)
Mandoline or sharp knife (for thin, even potato slices)
Heavy oven-safe weight (cast iron lid, second skillet, or brick wrapped in foil)
Large cutting board
Serving plate larger than 10 inches
Kitchen scissors
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
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in a 350°F / 175°C oven for 10–12 minutes to keep the bacon crispy — avoid the microwave if possible as it softens the crust.
Freezer-friendly: Wrap individual slices tightly in cling film and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Make-ahead: Slice potatoes and dice onion and pepper the night before. Store covered in the fridge to cut 10–15 minutes off prep day.
Substitutions: Swap sharp cheddar for smoked gouda or pepper jack for a different flavour profile. Ground turkey works in place of beef but will produce a slightly drier filling.
Pro tip: Use a mandoline to slice potatoes to a uniform 3mm thickness — this ensures even cooking throughout the 2.5-hour bake and prevents raw centres in thicker slices.
Gluten-free note: All ingredients are naturally gluten-free, but verify your Cajun seasoning label — some blends contain wheat-based anti-caking agents.
Nutrition
Serving: 1servingCalories: 1564kcalCarbohydrates: 50gProtein: 68gFat: 116gSaturated Fat: 47gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 343mgSodium: 4069mgPotassium: 1378mgFiber: 4gSugar: 3gVitamin A: 1168IUVitamin C: 31mgCalcium: 593mgIron: 4mg
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