| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Casseroles, Hamburger |
6 |
Servings |
INGREDIENTS
| 5 |
md |
Potatoes |
| 1/4 |
c |
Butter (1/2 stick) |
| 1/4 |
c |
Cream |
| 1/4 |
c |
Milk |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
| 1 |
tb |
Bacon drippings |
| 2 |
lb |
Ground round |
| 2 |
md |
Onions |
| 1 |
|
Parsley sprig |
| 1/4 |
c |
Shallots (chopped) |
| 3 |
|
Garlic cloves (minced) |
| 1 |
cn |
Mushrooms (chopped; sm. can) |
| 2 |
ts |
Worcestershire sauce |
| 2 |
tb |
Roux |
| 1 |
c |
Boiling water |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
| 1 |
|
Pie shell (9", unbaked) |
| 1 |
c |
Cheddar cheese (sharp;gratd) |
INSTRUCTIONS
Boil, drain and mash potatoes. Add butter, cream, milk, salt and pepper.
Set aside.
In skillet, brown ground round in bacon drippings. Add remaining
ingredients except cheese and cook for 15 minutes or until mixture
thickens. Line pie crust with potatoes. Put in meat mixture and place more
potatoes on top. Sprinkle with cheese and bake about 20 minutes at 400
degrees.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
Coleman
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”