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Meat Shell Potato Pie

SUBMITTED BY: Julie Sterchi

"'Guests always comment on the unique presentation and flavor of this delightfully different dish,' notes Julie Sterchi of Flora, Illinois."
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 pound ground chuck or lean ground beef
  • 1 (10.75 ounce) can 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
  • 1 pinch pepper
  • 2 cups mashed potatoes
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup shredded Cheddar cheese

DIRECTIONS

  1. 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 degrees F for 25 minutes; drain.
  2. Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake at 350 degrees F for 15 minutes. Let stand for a few minutes. Cut into wedges.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2007 by See2Gee
Pretty good. Next time, I think the family would like it better if I did the shell with our regular meat loaf recipe. I love the whole meat shell and potato topping idea- thanks for sharing.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2007 by BABIDOLL02
Woohoo, I get to be the first!!! This is kind of a reverse on Shepherd's Pie. Was good, although when I first had some it tasted somewhat bland, but I liked it better when it came to the leftovers. I did omit the bacon and used extra cheese.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2008 by BrendaBolinger
This was an instant hit with us. I did make one change - I used Ritz crackers instead of dry bread crumbs. I think it adds even more flavor. Definitely will keep this recipe.

0 users found this review helpful


MORE MEMBER REVIEWS
 
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