1 can cream of mushroom soup
1 lb. ground beef
1/4 c. finely-chopped onion
Ground pepper, to taste
1 egg, slightly beaten
1/4 c. fine, dry bread crumbs
2 T. chopped parsley
1/4 tsp. salt
Dash of pepper
2 c. mashed potatoes
1/4 c. shredded mild cheese
First, mix thoroughly: 1/2 can soup, beef, onion, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes; drain off fat. Frost the potatoes, top with remaining soup and cheese. (I sprinkle paprika over all, too.) Bake 10 minutes more, or until done. Serves 6, nicely.
Rachel Roland