Serves: 6
Total Calories: 443
1. Heat oven to 400° F.
2. Combine meat, egg, minced onion, 3/4 cup pork rinds, barbecue sauce, salt and pepper. Press into bottom and sides of 9-inch pie plate and bake for 15 minutes. Remove from oven drain fat.
3. Reduce oven temperature to 350° F.
4. Sauté sliced onion in 1 tablespoon butter remove and set aside. Sauté celery and green pepper in 1 tablespoon butter for 3 minutes add mushrooms and stir-fry for 3 minutes. Layer sautéed onion on top of hot meat shell add remaining vegetables. Top with cheese. Melt remaining 1 tablespoon butter and combine with remaining 1/4 cup pork rinds sprinkle over cheese layer. Return to oven and continue baking for 10 minutes.
Note: To drain fat from meat shell, lightly hold a saucepan lid over meat and pour off fat.
This Cheese-Topped Beef Pie recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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