BBQ Beef Pie

The coolest part of the recipe is the crust. The crust is made from roasted red peppers. I got the idea from a Rachel Ray magazine. She probably roasts her own peppers. I get mine from a jar. In doing so, there is no need to grease my pie plate.

There are lots of things you can do with this pie, because it is basically a meat loaf pie. I’ll give you my ingredients and approximate amounts (you know how I am about preciseness).

BBQ Beef Pie

½ jar (24 oz.) roasted red peppers

1 2/2 cups shredded cheese (I like sharp cheddar)

1 lb. ground beef

¼ cup salsa or diced tomatoes

¾ cup BBQ sauce (my favorite is Jack Daniels original)

chopped onion to taste

¾ cups bread crumbs

salt & pepper

1-2 eggs

Line a pie plate with roasted red peppers.
Sprinkle a little cheese.
Mix the beef, salsa, BBQ sauce, onion, bread crumbs, salt & pepper, and eggs.
Spread atop red pepper pie crust.
Spread a bit more BBQ sauce on top.
Bake at 375 degrees for 10 minutes.
Sprinkle a ton more cheese atop the pie.
Bake for another 35 minutes.

Options: Ditch the BBQ sauce and increase salsa; season with oregano or parsley; add hot sauce or red pepper flakes; mix chopped spinach into the beef mix for powerful nutrients.

Make it a meal: Serve BBQ pie with steamed green beans.

Wine: Cabernet Sauvignon, Cabernet Franc, or Shiraz