In a large skillet, heat 2 tablespoons of soybean oil over medium heat. Add 1 chopped medium onion and 3 minced garlic cloves, sautéing for about 3 minutes until they turn translucent and fragrant.

Incorporate 500g of ground beef into the skillet, breaking it apart. Cook for approximately 8 minutes, stirring occasionally until browned and crumbly.

Stir in 2 chopped tomatoes, 1 teaspoon of salt, and 1 teaspoon of black pepper, allowing to simmer for an additional 5 minutes.

Preheat your oven to 180°C (350°F).

Grease and flour a baking dish.

In a blender, combine 3 eggs, 1 cup of whole milk, ½ cup of soybean oil, and 1 teaspoon of salt. Blend for 1 minute, then gradually add 2 cups of flour and blend until smooth.

Mix 1 tablespoon of baking powder into the dough.

Pour half of the dough mixture into the prepared baking dish, layer the filling over the dough, and pour the remaining dough on top.

Bake for 35 to 40 minutes until the top is golden brown.

Let the pie rest for 10 minutes before slicing.