Impossible Beef & Tomatoe Pie

Impossible pie is one of those 1970s Bisquick-generated dishes that sounds like a gimmick and turns out to be genuinely clever. The Bisquick settles to the bottom during baking and forms a crust-like layer, while the beaten eggs and milk set into a tender custard above. This beef-and-tomato version puts leftover roast, fresh tomatoes, and Swiss cheese between the two layers.

This is a great way to use up leftover pot roast, grilled steak, or even a slow-cooker brisket. The beef should be cubed small enough to pick up on a fork without needing a knife, but big enough to stay a meaty component rather than dissolving into the custard.

The Bisquick-milk-egg-butter batter goes together in a blender and takes 15 seconds to smooth out. Dumping it over the layered meat and vegetables is when you have to trust the process. It looks like a pan of floating food, but as it bakes, everything settles into the right order. A knife test in the center is the only reliable doneness check. It comes out clean when the custard has fully set.

Kitchen Tips

• Drain the chopped tomatoes briefly in a sieve before layering. Juice from fresh tomatoes leaks into the custard and can prevent setting.
• Use sharp Swiss cheese like Jarlsberg or Emmental for the deepest flavor. Mild Swiss disappears against the beef.
• Let the pie rest at least 5 minutes before cutting. Eggs continue to set as the pie cools, and slicing hot gives you a slumped, watery pie.
• If the top browns too quickly, tent loosely with foil halfway through baking. Cheese can over-brown before the center is set.

Variations

• Swap the cooked beef for rotisserie chicken or cubed ham for a different protein profile.
• Add a handful of sauteed mushrooms or chopped spinach to the vegetable layer for more depth.
• Top with a sprinkle of breadcrumbs mixed with melted butter for the last 15 minutes of baking for a crunchy finish.