- 1 pound ground chuck or lean ground beef (90% lean)
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, divided
- 1/4 cup chopped onion
- 1 egg
- 1/4 cup dry bread crumbs
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- Pinch pepper
- 2 cups mashed potatoes
- 4 bacon strips, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 25 minutes; drain.
- Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes. Let stand for a few minutes. Cut into wedges. Yield: 6 servings.
Originally published as Meat Shell Potato Pie in Taste of Home February/March 1997, p53
Reviews for Meat Shell Potato Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed May. 2, 2010
"We liked this recipe and very easy to make. Just like having meatloaf and potatoes but all in one dish. We plan to flavor our potatoes differently each time, herb, garlic, sour cream along with the added C of Mush soup."