 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Meat and potatoes, baby! Ingredients:
1 lb ground beef |
10 3/4 ounces cream of mushroom soup |
1/4 cup onion, chopped |
1 egg |
1/4 cup breadcrumbs |
2 tablespoons fresh parsley, chopped |
1/4 teaspoon salt |
1 pinch pepper |
2 cups mashed potatoes |
1/2 cup cheddar cheese, shredded |
Directions:
1. In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well.
2. Press onto the bottom and up the sides of a 9-in. pie plate.
3. Bake at 350 F for 25 minutes; drain.
4. Combine potatoes and remaining soup in a bowl; mix until fluffy.
5. Spread over meat crust. Sprinkle with bacon and cheese.
6. Bake at 350 F for 15 minutes.
7. Let stand for a few minutes. Cut into wedges.
|
|