Italian Magic Pie

 Italian-Style Impossible Pie
Ingredients (for a 9×13-inch baking dish)

Filling
Ingredient | Amount
Ground beef or Italian sausage | 1 lb (450 g)
Small onion, diced | 1
Garlic, minced | 1 clove
Tomato sauce or crushed tomatoes | 1 (15 oz) can
Dried oregano | 1 tsp
Dried basil | 1 tsp
Salt & black pepper | To taste

“Impossible” Batter
Ingredient | Amount
Large eggs | 4
All-purpose flour (or gluten-free blend) | ¾ cup (95 g)
Milk | 1½ cups (360 ml)
Shredded mozzarella | 1 cup (4 oz)
Grated Parmesan | ½ cup (2 oz)
Optional vegetables (spinach, mushrooms, bell peppers) | ½ cup

Helpful Tips

• Be sure to drain the cooked meat well—extra grease can prevent the crust from setting.
• Whisk the batter thoroughly until smooth; lumps won’t disappear during baking.
• Let the pie sit for about 10 minutes before slicing to help it hold together.

Instructions

1. Prepare the Filling
   In a skillet over medium heat, cook the meat with the onion and garlic until browned. Drain any excess fat.
   Add the tomato sauce, oregano, basil, salt, and pepper. Let it simmer for about 5 minutes.
   Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
2. Make the Batter
   In a bowl, whisk together the eggs, flour, and milk until smooth.
   Mix in the mozzarella, Parmesan, and any optional vegetables.
3. Assemble & Bake
   Pour the batter over the meat mixture—don’t stir.
   Bake at 375°F (190°C) for 40–45 minutes, until the top is golden and set.
   Let it rest for 10 minutes before cutting.

Serving Ideas
 Serve with a fresh green salad and balsamic dressing
 Add garlic bread or crusty rolls on the side
 Pair with a glass of Chianti or Sangiovese
 Top with fresh basil or parsley

Make-Ahead & Storage

• Refrigerator: Keeps well for up to 4 days.
• Freezer: Slice and freeze for up to 2 months; reheat as needed.
• Prep Ahead: Make the filling a day in advance, then assemble and bake when ready.