Impossible Pepper Steak Pie

This Impossible Pepper Steak Pie recipe is like reinventing the wheel. Bisquick impossible pies have been around for a long time. And many of us have always loved the impossible cheeseburger pie, but this recipe skips the cheese in favor of adding bell peppers and onions to give this American classic a Chinese American makeover. Serve with oven fried potatoes for a perfect and easy weeknight meal.

Notes

If you’re not following a gluten free diet you can substitute regular Bisquick for the gluten free variety. Watch the video for a quick tutorial on how to make the Five Spice Sweet Potato Fries I served as the side dish.

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Cooking MethodCasserole

Ingredients

1 pound lean ground beef
2 bell peppers, diced
1 medium onion, diced
4 tablespoons gluten free soy sauce, (divided 2 tbsp & 2 tbsp)
3/4 cup gluten free Bisquick
3 eggs
1 1/3 cup milk
salt and pepper to taste

Instructions

Preheat the oven to 400 degrees F and grease a 10 inch deep dish pie plate with nonstick spray.
In a medium skillet over a medium high heat crumble and brown the ground beef then add 2 tbsp of soy sauce and continue to cook the beef until you don’t see any liquid in the pan then remove the beef with a slotted spoon and set it aside.
Remove any excess grease from the pan, add the diced peppers, and some salt and pepper to taste then sauté the veggies, stirring occasionally until the peppers and onions have softened and just start to develop some color.
Add the beef back to the pan and stir everything together then add the meat and veggie mixture to the prepared deep dish pie plate and set it aside while you make the batter.
Whisk together the milk, eggs and the other 2 tbsp of soy sauce until blended then add the Bisquick and whisk until smooth.
Pour the batter over the meat mixture and bake it for 35 - 40 minutes depending on how golden you want the top then remove the pie from the oven, allow it to rest for at least 10 minutes then serve.