Ingredients
- 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)
Directions
- 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).
- 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.
