In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Sauté for about 5–7 minutes until browned and cooked through. Stir in diced onions and bell peppers, cooking for an additional 3–4 minutes until softened. Season generously with salt, pepper, and garlic powder, then set aside to cool slightly for assembly.

In a mixing bowl, combine 1 cup of flour and 2 eggs, whisking until smooth. You may add your preferred spices for extra flavor. The mixture should be thick but pourable. Preheat your oven to 350°F (175°C) and grab an oven-safe skillet.

Carefully pour the cooked beef filling back into the skillet, spreading it evenly. Gently pour the crust mixture over the filling, using a spatula to even it out.

Transfer the skillet into the preheated oven and bake for about 30 minutes or until the crust is golden brown and firm to touch. A toothpick should come out clean from the crust.

Once baked, remove the pie from the oven and let it sit for about 5 minutes. Cut into wedges and serve warm, possibly with fresh veggies or pickles.