Monterey Sausage Pie

1. Begin by browning the sausage: In a large skillet, heat over medium heat. Add the 1 pound of breakfast sausage to the pan, breaking it apart with a spoon as it cooks. Continue cooking, stirring occasionally, until the sausage is fully browned and no longer pink. This should take about 5-7 minutes. Once browned, carefully drain off any excess grease to ensure your pie filling isn’t too greasy, leaving just a bit of sausage flavor behind for the next step.
2. Sauté the vegetables: With the sausage browned, add 1 chopped onion, 1 chopped green bell pepper, and 1 chopped red bell pepper into the skillet. Stir to combine with the sausage, and cook the mixture over medium heat, stirring occasionally. Sauté the vegetables until they begin to soften and release their aroma, about 5 minutes. The peppers should become tender and the onion should become translucent, which signals that they are ready for the next step. Be careful not to overcook the vegetables; you want them tender but still maintaining a bit of their structure and flavor.
3. Add the tomatoes and seasonings: Stir in 1 (10-ounce) can of diced tomatoes with green chilies, undrained, into the skillet, followed by 1 (15-ounce) can of tomato sauce, 1 (15-ounce) can of tomato paste, and 1 (14.5-ounce) can of chicken broth. These ingredients will form the rich, flavorful base for your pie filling. Add 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to season the sauce. Stir everything together until the mixture is well combined. Increase the heat slightly to bring the sauce to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 15 minutes. During this time, the sauce will thicken, and the flavors will deepen. Stir occasionally to prevent sticking or burning, and check the consistency—it should be thick enough to hold its shape when spooned but still slightly saucy.
4. Prepare the pie crust: While the sauce is simmering, preheat your oven to 375°F (190°C). Take your 9-inch unbaked pie crust and place it on a baking sheet or in a pie dish. If you’re using a store-bought crust, it’s a good idea to let it come to room temperature for about 10 minutes before filling it to ensure a more even bake. If you prefer, you can also blind-bake the crust for 5-7 minutes before adding the filling to prevent it from becoming soggy. Once the crust is ready, set it aside while you finish preparing the filling.
5. Fill the pie: After the sausage mixture has thickened and the flavors have melded together, it’s time to pour the filling into the prepared pie crust. Carefully spoon the hot mixture into the crust, spreading it out evenly with the back of the spoon. Be sure to fill the crust all the way to the edges for a nice, hearty pie. The sausage, vegetables, and rich tomato sauce will create a flavorful base that will bake beautifully into the pie.
6. Top with cheese: Once the filling is evenly spread inside the pie crust, sprinkle 1 cup of shredded Monterey Jack cheese generously over the top. The cheese will melt during baking, creating a gooey, golden topping that adds richness and flavor. Monterey Jack cheese is perfect for this dish because it melts smoothly and complements the savory sausage and vegetables wonderfully, but feel free to use other cheeses like cheddar or mozzarella for a different flavor profile.
7. Bake the pie: Place the pie in the preheated oven and bake for 30-35 minutes. The pie is done when the cheese is melted and bubbly, and the crust has turned a golden brown. You can check the crust by gently lifting the edge with a spoon or fork; it should be fully cooked and crisp. The filling will bubble slightly, and the cheese will have a nice, golden hue. Keep an eye on the pie towards the end of the baking time to ensure the crust doesn’t over-brown.
8. Let the pie cool: Once the pie is done, remove it from the oven and allow it to cool for 10 minutes before slicing. This cooling time helps the filling set, making it easier to cut neat slices. As the pie cools, the cheese will firm up, and the filling will stabilize, so you get that perfect slice every time. When ready to serve, cut the pie into wedges and enjoy the hearty, comforting flavors.

Tips and Notes