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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

Tips:

• 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.