Recipe of the Week: Souper Meat 'n' Potato Pie

April 15, 2008 04:00 am

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Charlene Michael of East Jordan sent in today's recipe for Souper Meat 'n' Potato Pie.

She said she cut it out of a newspaper a long time ago, and the clipping appears to be from the Detroit Free Press.

"It was a family favorite when my children were growing up and I still occasionally make it for myself," she writes. "It's fast, yummy and comforting.

"Just add a veggie or salad and enjoy."

Souper Meat 'n' Potato Pie

1 lb. ground beef

1 can (13-oz.) cream of mushroom soup, divided

1/4 c. chopped onion

1/4 c. fine dry bread crumbs

1 egg, lightly beaten

2 T. chopped parsley

1/4 t. salt

Dash pepper

2 c. mashed potatoes

1/4 c. shredded mild cheese

2 or 3 slices of cooked bacon, if desired

In medium bowl, combine ground beef, one-half of the mushroom soup, onion, bread crumbs, egg, parsley, salt and pepper. Mix well with hands and press into bottom and up sides of a 9-inch pie plate. Bake at 350 degrees for 25 minutes. Remove from oven and pour off fat. Fill center of pie with mashed potatoes and spread with remaining mushroom soup. Sprinkle with cheese and bake for another 10 minutes or until cheese is melted and bubbly. Garnish top with slices of bacon, if desired. Makes about six servings.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered" apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.