Pie Shell
- 1/2 cup [125 mL] tomato sauce
- 1/2 cup [125 mL] breadcrumbs
- 1 pound [454 g] ground beef
- 1/4 cup [60 L] finely chopped onion
- 1/4 cup [60 mL] finely chopped sweet green pepper, membranes removed and seeded
- 1 1/2 teaspoons [7.5 mL] salt
- 1/8 teaspoon [0.5 mL] oregano
- 1/8 teaspoon [0.5 mL] pepper
Filling
- 2 cups [500 mL] cooled boiled drained rice
- 1 1/2 cups [375 mL] tomato sauce
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [115 g] grated Cheddar cheese
Topping
- 1/2 cup [115 g] grated Cheddar cheese
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- Preheat oven to 350°F [180°C].
- Well mix together all pie shell ingredients.
- Evenly press mixture over bottom and sides of a 9-inch [23-cm] pie plate, like a pie shell.
- Mix well together filling drained rice, tomato sauce, salt and grated Cheddar cheese.
- Evenly spoon filling into meat pie shell
- Cover with al foil.
- Bake into preheated oven for 25 minutes.
- Uncover and sprinkle all over with topping grated Cheddar cheese.
- Bake uncovered for 10 to 15 minutes longer.
- Cut into pie wedges, and serve.
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