The self-crusting cheeseburger impossible pie!

by Barry Lewis


650g beef mince
1tsp veg oil
1 onion, sliced
1tsp salt
1tsp pepper (garlic pepper if you have it)
1tbsp Worcester sauce
4 small gherkins, sliced (optional)
1tbsp yellow mustard (plus extra to serve)
1tbsp burger sauce (plus extra to serve)

For the ‘crust’

70g Plain flour
1tsp Baking powder
Pinch Salt

2tbsp butter
2 eggs
180ml Milk

To top

150g cheddar cheese, grated

You read the title right yep! This ‘impossible pie’ actually self-crusts itself! It’s based on something popular in America called bisquick, but we make our own from scratch here. Apparently these impossible pies using bisquick were more common with sweet pies at first – such as lemon, apple or cherry.

This however is a cheeseburger version. I added some personal tweaks to my liking but it really was delicious!

First up fry your mince in a little oil over a medium flame until browned. Season with salt and pepper (garlic pepper if you like!) plus the Worcestershire sauce as it cooks. Add in the chopped gherkins and onions, plus a good squeeze of mustard and burger sauce (if you don’t have this a bit of ketchup and Mayo will do).

Cook this all through over the heat stirring regularly to blister the onions and brown the mince further to a char for more flavour. I actually found adding the extra bits super important, the final dish is quite mild tasting so add a bit more spices & seasoning if you like during this step. Remove from the heat and push into a 10 inch pie dish.

Now make the magic crust batter… add the flour, salt and baking powder together in a bowl, stir to combine. Then add the butter and blend using a pastry blender gadget or rub the butter between your fingers and thumbs until fine breadcrumb like texture throughout.
Add in the milk and eggs and whisk until incorporated, it will be lumpy but that’s fine! You can also do the above steps in a food processor if you prefer too.
Pour this mixture all over the beef mince mixture in the pie dish, make sure it’s evenly topped, then sprinkle with the cheese.
Bake for 25 minutes at 170c or equivalent until the cheese is melted and bubbly. Let cool and serve in slices with more mustard & burger sauce!