Ingredients:

  • 12 oz Impossible Ground Meat
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 medium Yellow Onion, diced
  • 1 medium Bell Pepper (Red or Green), diced
  • 3 Tbsp Taco Seasoning Mix (low sodium)
  • 1/4 cup Water or Vegetable Stock
  • Salt and Black Pepper to taste
  • 3 Large Eggs, lightly whisked
  • 1 1/2 cups Whole Milk or Semi-Skimmed Milk
  • 1/2 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Dried Oregano
  • 1 cup Shredded Cheddar or Mexican Blend Cheese, divided
  • 1/4 cup Sliced Black Olives (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease the 9-inch pie dish with butter or cooking spray.
  2. Heat the oil in the skillet over medium-high heat. Add the diced onion and bell pepper. Cook for 5–7 minutes until softened.
  3. Add the Impossible ground meat to the skillet. Break it up with a wooden spoon and cook for 5–8 minutes until it is lightly browned and heated through.
  4. Stir in the taco seasoning, salt, and pepper. Add the water or stock and cook for 2 minutes, allowing the seasoning to coat the meat fully and the liquid to evaporate slightly. Remove from heat and set aside.
  5. In the mixing bowl, whisk the eggs until foamy. Add the milk and whisk gently to combine.
  6. Gradually whisk in the flour, baking powder, and oregano until the batter is just smooth. Do not overmix.
  7. Spread the cooked taco filling evenly across the bottom of the prepared pie dish. Sprinkle half (1/2 cup / 50g) of the shredded cheese over the filling.
  8. Carefully pour the milk and egg binder mixture over the meat and cheese layer. The mixture should spread evenly across the dish.
  9. Sprinkle the remaining 1/2 cup (50g) of cheese and the optional olives over the top.
  10. Transfer the pie dish to the preheated oven. Bake for 35–40 minutes.
  11. The pie is ready when the top is golden brown, and the centre is set. A toothpick inserted near the centre should come out mostly clean.
  12. Remove the pie from the oven and allow it to rest for at least 10 minutes before slicing. This rest time is crucial for the structure of the 'impossible crust'.