|Impossible Pepper Steak Pie|
Pepper Steak Impossible Pie is akin to reinventing the wheel. Impossible pies have been around for a long time. I've always loved the cheeseburger pie. And I make a variation with two cheeses and bacon but this recipe skips the cheese in favor of adding bell peppers and onions. After all with all the decadence of the holidays coming our way it’s good to lighten things up a little so that we can all fit into those holiday outfits when the time comes.
Beyond saving the fat and calories by skipping the cheese we’re also gaining vitamins and fiber with the peppers and onions. And instead of those French fries we might normally eat with a cheeseburger, the video includes a quick tutorial for the oven fried five spice sweet potato fries I served on the side. This one updates an American classic to give it a new Asian flair.
Impossible Pepper Steak Pie
Prep time: 15 min
Cook time: 35-40 min
- 1 lb lean ground beef
- 2 bell peppers diced
- 1 medium onion, diced
- 4 tbsp gluten free soy sauce, divided
- ¾ cup gluten free Bisquick
- 3 eggs
- 1 1/3 cup milk
- salt and pepper to taste
- Preheat the oven to 400°F (or 205 °C) 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.
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