Rice shepherd's pie
500 ml (2 cups) cooked ground meat
5 ml (1 tsp.) Celery salt
60 ml (1/4 cup) crumbled crackers (saltines)
1 egg
2 ml (1/2 tsp.) Salt
1 ml (1/4 tsp.) Pepper
60 ml (1/4 cup) beef broth or water
250 ml (1 cup) cooked rice
5 ml (1 tsp.) Celery salt
60 ml (1/4 cup) crumbled crackers (saltines)
1 egg
2 ml (1/2 tsp.) Salt
1 ml (1/4 tsp.) Pepper
60 ml (1/4 cup) beef broth or water
250 ml (1 cup) cooked rice
Preheat oven to 180 ° C (350 ° F)
In a bowl, combine meat, celery salt, crackers and egg. Salt and pepper.
Add just enough broth to moisten.
Spread half of the rice in a dish of 20 cm (8 inches).
Y evenly spread the meat mixture and cover with remaining rice.
Cover with buttered foil and bake 40 to 50 minutes.
Serve the pie warm with tomato sauce if desired.
Time: 1 hour
In a bowl, combine meat, celery salt, crackers and egg. Salt and pepper.
Add just enough broth to moisten.
Spread half of the rice in a dish of 20 cm (8 inches).
Y evenly spread the meat mixture and cover with remaining rice.
Cover with buttered foil and bake 40 to 50 minutes.
Serve the pie warm with tomato sauce if desired.
Time: 1 hour
Content Management Powered by UTF-8 CuteNews