Recipe By : Times-Picayune Recipe Contest cookbook, 1979
Serving Size : 6 Preparation Time :0:00
Categories : Hamburger Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 md Potatoes
1/4 c Butter
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 cl Garlic -- minced
1 sm Can chopped mushrooms
2 ts Worcestershire sauce
2 tb Roux
1 c Water -- boiling
Salt -- to taste
Pepper -- to taste
1 Pie shell (9") -- unbaked
1 c Sharp Cheddar cheese -- grated
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 F.
