Impossible Cheeseburger Pie (Without Bisquick)
Originally made with Bisquick baking mix, this retro pie is fast and easy for any weeknight. This one skips the Bisquick and uses a homemade substitute instead.
Equipment
- Skillet
- Mixing bowl
- Large measuring cup
- Wooden spoon
- Whisk
- Spatula
- 9 inch Pie plate
Ingredients
FILLING
- 1 tablespoon oil
- 1 pound ground beef
- ¾ cup onion chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 1 cup cheddar cheese shredded
CRUST
- ½ cup all purpose flour
- 1 teaspoon sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon butter soft
- 2 eggs
- 1 cup milk
Instructions
FOR THE FILLING
- Grease a 9 inch pie plate with butter. Heat oil in a skillet over medium and add ground beef. Cook stirring constantly until most of the pink is gone.
- Add onions, salt, black pepper, garlic powder, oregano, thyme and Worcestershire sauce. Cook another 7-8 minutes until the beef is more browned and the onions are translucent. Remove from heat and spread evenly into the prepared pie plate. Set aside to cool slightly.
FOR THE CRUST
- Preheat oven to 400℉/200℃. In a small bowl combine all purpose flour, sugar, baking powder and salt. Add butter and cut into the mixture with a fork until it is well incorporated.
- In a large measuring cup or separate bowl, whisk the eggs together with the milk. Add to the dry mixture and stir until well blended. (It's okay to have a few lumps here and there.)
ASSEMBLY
- Sprinkle the cheese over the meat layer, then carefully pour the batter evenly over top of the cheese. Spread the batter so it seeps down every nook and cranny of the meat and cheese beneath, including around the edges. Bake for 20-25 minutes or until the center is set and the top is lightly golden. Cool the pie for several minutes before slicing.