This is one of those “impossible” pies, made with biscuit mix and cooked ground beef and eggs and cheese and milk and such.
The thing is, we are not, currently, calling it “Cheeseburger Pie” at home because my mom-in-law is staying with us, and she has a mostly unfounded aversion to eating anything with cheese in it, so, we go with “hamburger pie” and cover it with loads of salad fixins’ and a drizzle of ranch dressing and she is pretty darned good to go. She also no longer does crusts.
Credit where it is due, the entire series of “Impossible” pies comes to us from the nice folx at Bisquick. For this batch, I was looking for Krusteaz version of the mix, but the market I was in only had Bisquick and this Old Country Store mix, which I opted to try out.
INGREDIENTS
Meat:
•1 lb ground beef.
•1-1/2 cup sweet onion, chopped
•1 tbsp Sherry Peppers Sauce*
•1 tsp steak seasoning
•1 tsp black pepper
Batter:
•1-1/2 cup milk
•3 eggs
•3/4 cup Bisquick
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
Toppings:
•Shredded cheese
•Chopped salad
•Ranch dressing
•Hot sauce
•Chopped pickles
•Chopped tomatoes
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat your oven to 400º and apply cooking spray to a pie plate.
Cook the ground beef and onion in a large pot over medium high heat, breaking up the meat as you cook it.
Stir in the Sherry Peppers Sauce, steak seasoning, and black pepper and cook, stirring often, until the onion is tender and the beef cooked through. Drain well.
Whisk the eggs together with the milk and the hot sauce in a bowl, then stir in the biscuit mix in increments, I went 1/4 cup at a time, and stir until blended.
Arrange the drained ground beef and onion mixture in the bottom of the pie plate, then pour the batter mixture evenly over the top, covering the beef.
Bake for 25 minutes, then remove from the oven and scatter the shredded cheese evenly over the top.
Pop back into the oven and bake until the cheese is nicely melted, mebbe another fifteen or twenty minutes.
Remove from the oven and let rest for ten minutes before slicing and serving.
Note: when you first pull it from the oven, the pie will be a bit puffed up, but then will settle a bit as it rests. This is fine.
Serve with the salad and toppings I’ve listed above, ot choose your own faves.
It is all good.