Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! Just add a tossed salad or green vegetable and dessert, and you'll have a complete meal that's sure to please your family.—Chris Eschweiler, Dallas, Texas
5-1/2 cups hot mashed potatoes (prepared without milk and butter)
2 eggs, lightly beaten
2 tablespoons butter, softened
1 to 2 tablespoons minced fresh parsley
1/4 teaspoon salt
Additional butter, melted
In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture.
Bake at 375° for 20 minutes. Brush with butter. Bake 10 minutes longer or until top is golden brown.