I saw something like this on Pinterest once. Now, before you go off thinking what a fute I must be, hear me out.
This crustless pie is like a cheeseburger, minus the bun! Lower carb and creamily delicious, serve this with some sliced avocado, tomato, and iceberg lettuce for a bread-free dinner.
A word of warning, however – the pie does form a bit of liquid in the dish. While this doesn’t affect the finished pieces, you may like to slice and drain them before serving at the table.
This recipe can be gluten-free, low-carb, and nut-free.
Serves 6
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
– 2 Tablespoons olive oil
– 1 brown onion, sliced thinly
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried marjoram
– freshly ground black pepper
– 700 grams mince
– 4 Tablespoons tomato paste
– 250 grams sour cream
– 1 egg
– 1/3 cup milk
– 1 cup grated cheese (I used Colby)
– black pepper
Method:
1. Preheat your oven to 200 degrees Celsius. Heat the oil in a large saucepan. Add the onion, garlic, and spices, cooking until golden.
2. Add the meat and tomato paste to the pan, and mix together thoroughly. Press into the bottom of a 22 cm round casserole dish.
3. In a bowl, whisk together the sour cream, egg, milk, half the cheese, and pepper. Pour into the dish and top with remaining cheese. Bake for 20 minutes, or until golden brown and cooked through. Enjoy! 🙂
