4 lb. (2 kg) lean ground beef (see Note)
2 c. milk
1-½ tsp. garlic salt
1-½ c. fine, dry bread crumbs
2 c. ketchup or tomato sauce
1-½ c. chopped green pepper (“capsicum”)
2 c. canned mushroom slices, drained (or 2 c. fresh mushroom slices, lightly sautéed)
3-½ c. grated cheddar
2 tsp. oregano
Grated Parmesan cheese, as desired
Preheat oven to 375 deg. F. Combine uncooked ground beef, milk, garlic salt, and bread crumbs, mixing well. Pack into 12 x 20 x 2-in. (30 x 50 x 5 cm) pan, or closest equivalent; I use a shallow roasting pan, pressing and thickening the edges of the meat as a “shell.”
In the centre of the shell, layer the following in the order given: Ketchup or tomato sauce, green pepper, mushrooms, and grated cheddar. Sprinkle oregano over pie. Shake or spoon on Parmesan, as desired. The commercially grated powdered kind works best in this recipe.Bake, uncovered, 45-to-55 min., until meat is cooked through (see Further Note, Dollinks).
Note: Rinse cooked ground beef with hot water through a sieve (see yesterday’s blog for Bobotie), that advice doesn’t apply in this recipe, in which the meat is baked. Use lean ground beef or drain off the fat before serving.
Further Note: This recipe also works well as a Plan-Over. Pack the first four ingredients into four 9-in. pie plates, topping with the divided remaining ingredients in the order given. Wrap, label, date, and freeze no more than 6 weeks. When needed, thaw and bake 35 min.
Tomorrow: Ground Beef Stroganoff