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Potato-Topped Meat Pie

Potato-Topped Meat Pie
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.
4 ServingsPrep: 25 min. Bake: 35 min

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.
© Taste of Home 2013

2 of 2

Potato-Topped Meat Pie (continued)

Directions (continued)

  • Yield: 4 servings.
Nutrition 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.
© Taste of Home 2013