Grandma’s Secret Monterey Sausage Pie


For the Filling:

  • 1 lb mild breakfast sausage (do not use spicy unless you love heat!)
  • 2 cups russet potatoes, peeled and diced small
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1½ cups (6 oz) shredded Monterey Jack cheese, divided
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil (only if sausage is very lean)

For the Biscuit Topping:

  • 1½ cups (190g) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup (½ stick / 57g) cold butter, cubed
  • ¾ cup (180ml) buttermilk (or whole milk + 1 tsp vinegar)

💡 Grandma’s Secret Tips:

  • Par-cook potatoes (boil 5 mins) for extra tenderness.
  • Use freshly shredded cheese—pre-shredded won’t melt as smoothly.
  • Don’t overmix the biscuit dough—lumps are okay!

Step-by-Step Instructions (One Skillet, All the Love)

1. Cook the Filling

  • In a 10–12 inch oven-safe skillet, cook sausage over medium heat until browned. Drain excess fat if needed.
  • Add onion, bell pepper, and potatoes. Cook 8–10 minutes until veggies soften and potatoes begin to brown.
  • Stir in garlic, salt, pepper, and 1 cup of cheese. Cook 1 more minute. Remove from heat.

2. Make the Biscuit Dough

  • In a bowl, whisk flour, baking powder, baking soda, and salt.
  • Cut in cold butter until pea-sized crumbs form.
  • Stir in buttermilk just until combined (don’t overmix!).

3. Assemble & Bake

  • Preheat oven to 400°F (200°C).
  • Drop biscuit dough by spoonfuls over the sausage filling.
  • Sprinkle remaining ½ cup cheese over the top.
  • Bake 20–25 minutes, until biscuit topping is golden and a toothpick comes out clean.

4. Rest & Serve

  • Let rest 5–10 minutes.
  • Serve hot with:
    • Sour cream or avocado slices
    • Hot sauce or salsa
    • Simple green salad

Make-Ahead & Storage Tips

  • Prep filling ahead: Store in fridge for 1 day; add fresh dough before baking.
  • Leftovers: Keep in fridge up to 4 days. Reheat in oven or skillet.
  • Freeze? Not ideal—but filling freezes well for future pies.

The Secret Ingredient? Love.

Grandma never called it fancy—just “supper.” But her Monterey Sausage Pie wasn’t just food. It was patience, generosity, and the quiet joy of feeding people well.

So grab that sausage, shred that cheese, and let your kitchen fill with the smell of comfort. Because some traditions aren’t written down—they’re served warm, with a little cheese on the side.

Did your grandma have a signature skillet pie?
Share your memory in the comments! And if this recipe brought back a wave of nostalgia—or saved your weeknight dinner—pass it on to someone who believes in the magic of one-pan comfort. 🥧🧀✨