Impossible Beef & Tomato Pie

“Impossible” pies earned their name because you skip the crust entirely. Layer the filling, pour a Bisquick batter over the top, and the baking mix sinks, rises, and forms its own crust around the beef and vegetables as it bakes. It’s part quiche, part casserole, and completely hands-off once it’s in the oven.

The filling is straightforward: cooked bite-sized beef layered with chopped onions, thinly sliced celery, fresh tomatoes, and a generous blanket of Swiss cheese. The liquid batter (milk, melted butter, eggs, and Bisquick blended smooth) gets poured over everything and finds its way around every piece of filling.

Use pre-cooked beef here. Leftover roast, pot roast, or even deli roast beef all work. The pie doesn’t cook long enough to tenderize raw beef, so it needs to go in already done.

Let it cool 5 minutes before cutting. The custard-like filling needs that rest to set firmly enough for clean slices. Cut too early and it runs.

Kitchen Tips

• Blend the batter until truly smooth. Lumps of Bisquick create dense pockets in the crust instead of an even, fluffy layer.
• Pat the tomatoes dry before layering. Excess moisture makes the bottom soggy.
• A knife inserted in the center should come out clean when it’s done. If it’s wet, give it 5 more minutes.
• High altitude bakers: extend the bake to 70-75 minutes. The thinner air slows the crust from setting.

Variations

• Mexican style: Swap Swiss for pepper jack cheese and add diced green chiles to the filling layer.
• Mushroom beef: Add 1 cup sliced sautéed mushrooms to the layers for an earthy depth.
• Turkey version: Use leftover roast turkey instead of beef for a lighter, post-holiday spin.