Potato-Topped Meat Pie Recipe

Potato-Topped Meat Pie Recipe photo by Taste of Home

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My husband is a real meat-and-potatoes guy and could eat the same thing every day, but not me! So I've come up with different ways, including this recipe, to use those main ingredients.

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Potato-Topped Meat Pie Recipe

Prep: 25 min. Bake: 35 min

Yield: 4 Servings

25 35 60

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
3 garlic cloves, minced
1 egg
2 tablespoons Worcestershire sauce
1 cup dry bread crumbs
Salt and pepper to taste
1 package (10 ounces) frozen corn, thawed
1 package (10 ounces) frozen peas, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
3 cups mashed potatoes (prepared with milk and butter)

Directions

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Cool for 5 minutes. In a large bowl, combine the egg, Worcestershire sauce, bread crumbs, salt and pepper. Stir in meat mixture.
Transfer to a greased 13-in. x 9-in. baking dish. In another large bowl, combine the corn, peas, soup and milk. Spread over meat mixture. Top with mashed potatoes.
Bake, uncovered, at 375° for 35 minutes or until lightly browned. Yield: 4 servings.

Nutritional Facts 1 serving (1 slice) equals 690 calories, 25 g fat (12 g saturated fat), 135 mg cholesterol, 1,504 mg sodium, 84 g carbohydrate, 10 g fiber, 37 g protein.

Originally published as Potato-Topped Meat Pie in Country Extra March 2005, p51