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A collision of two classic meals results in an epic flavour combination. This cheesy, beefy pie has a novel rice crust and is loaded with traditional burger flavour that will satisfy a hungry crowd of all ages
Prep Time: 10 minutes
Cook Time: 50 minutes
1 cup (250 mL) long grain U.S. white rice
1 lb (500 g) lean ground beef
1 1/4 cups (300 mL) shredded Cheddar cheese, divided
1 small onion, finely chopped
1/4 cup (50 mL) ketchup
3 tbsp (45 mL) prepared yellow mustard
1 tbsp (15 mL) Worcestershire sauce
2 large eggs, divided
1/2 tsp (2 mL) each salt and pepper
Sliced dill pickles and/or tomatoes (optional)
Prepare rice according to package directions. Spread out on a plate until cool enough to handle. Grease a 9-inch (23 cm) deep-dish pie plate
Meanwhile, crumble beef into a large skillet set over medium heat. Cook, breaking up meat with a spoon, until browned and no pink remains. Transfer beef mixture to a paper-towel lined colander to drain; cool slightly
Beat one egg and mix with cooled rice, ½ cup (125 mL) cheese, the salt and pepper until well combined. Press into bottom and up sides of prepared pie plate
Transfer beef mixture to a bowl and stir in onion, ketchup, mustard, Worcestershire sauce and remaining egg. Spread evenly in rice crust. (Pie can be assembled to this point and reserved for 1 day in the refrigerator.
Preheat oven to 350°F (180°C). Bake pie for 25 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes or until cheese is melted and pie is hot in centre. Garnish with pickles and tomato slices (if using)
Makes 6 servings
- Pickle lovers can chop the pickles and mix them right into the meat mixture.
- Big Mac fans can drizzle Thousand Islands-style dressing over the pie before serving.
- Double the recipe and freeze the second unbaked pie (well wrapped) for up to 1 month. Thaw overnight in the refrigerator.
- Use long grain U.S. brown rice for additional fibre.
PER SERVING (1/6th pie): 401 calories, 18 g fat, 9 g saturated fat, 135 mg cholesterol, 653 mg sodium, 31 g carbohydrates, 1 g fibre, 4 g sugars, 27 g protein. % RDI: 20% calcium, 20% iron, 8% vitamin A, 4% vitamin C.