Sloppy Joe Pie Recipe
Sloppy Joe Pie Recipe photo by Taste of Home

Sloppy Joe Pie Recipe

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Meet the Cook: To be honest, I don't hear many compliments on this dish...folks are always too busy eating! I developed the recipe by grabbing ingredients from my refrigerator and cupboards one "crunch time" when I needed an easy dish fast. Last year, my husband and I retired from the grocery business - we'd run three rural supermarkets. Now, we're back in school as full-time students. -Kathy McCreary, Goddard, Kansas
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:7 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 7 servings


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/4 cup water
  • 1 envelope sloppy joe mix
  • 1 tube (10 ounces) refrigerated biscuits
  • 2 tablespoons milk
  • 1/3 cup cornmeal
  • 1 cup (8 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 serving (1 each) equals 371 calories, 17 g fat (7 g saturated fat), 49 mg cholesterol, 1174 mg sodium, 33 g carbohydrate, 2 g fiber, 19 g protein.


  1. In a large skillet, cook beef and onion over medium heat until no meat is no longer pink; drain. Stir in the tomato sauce, corn, water and sloppy joe seasoning; cook over medium heat until bubbly. Reduce heat and simmer for 5 minutes; remove from heat and set aside.
  2. Separate biscuits; flatten each to a 3-1/2-in. circle. Place milk and cornmeal in separate shallow bowls; dip both sides into milk and then into the cornmeal. Place seven biscuits around the sides and three on the bottom of an ungreased 9-in. pie plate.
  3. Press biscuits together to form a crust, leaving a scalloped edge around rim. Sprinkle with 1/2 cup cheese. Spoon meat mixture over cheese.
  4. Bake at 375° for 20-25 minutes or until crust is deep golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Yield: 7 servings.
Originally published as Sloppy Joe Pie in Country Woman September/October 1995, p33

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Reviewed May. 27, 2016

"I've been making this recipe for about 20 years now.. it's my husband's (and my family's) absolute favorite... the first time I made it for him he told me he knew for sure that I loved him... lol. Great recipe!"

Reviewed Jun. 25, 2014

"This is recipe that goes together quickly and can be on the table in well under an hour, so makes for a great weeknight meal. And it's a good "jumping off point" recipe--you can make adjustments to the ingredients and have a variety of tastes. Tonight, I didn't have sloppy joe sauce or mix, so I went with a more barbecue sauce--ketchup, bottled barbecue sauce, chili powder, onion and garlic powder, black pepper, and basil. I omitted the corn, just because that seemed odd to me in such a dense tomato-ey sauce, and I was out of cheddar cheese so I subbed an Italian blend. It was great! I think any thick tomato-based sauce would be good with the cornmealed-biscuit crust."

Reviewed Dec. 4, 2011

"I altered this recipe to use what I had in my cupboard: I used the called for ground beef and onion, but I used canned sloppy joe mix and crushed tortilla chips instead of cornmeal. I also put the extra biscuit dough over the top of the meat mixture. Turned out great and my husband said this recipe is a "keeper.""

Reviewed Apr. 6, 2011

"This was quick and simple to make .. Loved the twist on bread into cornbread taste for pie crust. This was a good dish made as recipe calls for .. does need a little more umph! for my personal taste. My son and couple co-workers loved this as is ... does yield a large amount & doesn't take much of this hearty pie to fill up! Looking forward to making again and playing w/ingredients just a smidge!"

Reviewed Jul. 12, 2010

"Delicious and more filling than normal sloppy joes. Was even better tasting as leftovers! My friend who is a VERY picky eater even enjoyed this!"

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