Ingredients:

  • 12 oz Impossible Ground (or similar plant-based meat)
  • ½ cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Unsalted Butter or Neutral Oil, for sautéing
  • 2 Tbsp Taco Seasoning Mix (low sodium)
  • 4 oz Diced Green Chillies (canned, drained)
  • ¼ cup Water or Vegetable Broth
  • Salt and Black Pepper, to taste
  • 4 Large Eggs, at room temperature
  • 1 ½ cups Whole Milk (or Oat Milk)
  • ½ cup All-Purpose Flour
  • ¼ cup Fine Yellow Cornmeal
  • 1 tsp Baking Powder
  • 1 ½ cups Monterey Jack/Cheddar Cheese, shredded (divided)
  • Cooking Spray or Butter, for greasing

Instructions:

  1. Preheat oven to 400°F (200°C). Generously grease a 9-inch deep dish pie plate with butter or cooking spray.
  2. Melt butter or oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Add the Impossible ground meat to the skillet. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain any excess moisture.
  4. Stir in the taco seasoning and green chillies. Add 1/4 cup of water or broth and stir well, scraping up any browned bits. Simmer for 2 minutes until the liquid has mostly absorbed. Season lightly with salt and pepper.
  5. In a medium bowl, whisk together the 4 eggs and the whole milk until fully combined and slightly frothy.
  6. In a separate small bowl, whisk together the flour, cornmeal, and baking powder.
  7. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
  8. Spoon the entire seasoned Impossible mixture evenly into the bottom of the prepared pie plate.
  9. Sprinkle 1 cup of the shredded cheese over the meat filling.
  10. Carefully and slowly pour the egg/milk binder mixture over the meat and cheese. The mixture should settle around the filling.
  11. Sprinkle the remaining 1/2 cup of cheese evenly over the top of the liquid.
  12. Bake for 35–40 minutes, or until the top is golden brown and a knife inserted near the center comes out clean (except for melted cheese).
  13. Remove from the oven and allow the pie to rest for 10 minutes before slicing. This resting period is crucial for the binder to fully set.