Meat and Potato Pie
Posted on October 26, 2007
3/4 package dry onion soup mix
1/3 cup plain breadcrumbs
2 Tbs. plus 2 tsp. tomato juice
2 Tbs. plus 2 tsp. ketchup
1 egg
1/2 lb. ground round
1 lb. russet potatoes, peeled and cut into 2 inch chunks
1/4 lb. light cream cheese, softened
3-1/2 Tbs. lowfat milk
2 tsp. chives or parsley, chopped
1 Tbs. plus 1 tsp. grated Parmesan cheese
Preheat oven to 350°F. Combine first 5 ingredients in a mixing bowl. Add meat and mix well. Pat mixture into 9 inch round deep pie plate. Bake 35 minutes. Let stand 5 minutes. Discard excess fat. While meat shell is cooking, place potatoes in a steamer basket over boiling water. Cover saucepan and steam 12 minutes or until just tender. Drain and transfer to a mixing bowl. Combine with remaining ingredients, except Parmesan. Season with salt and pepper to taste. Mix thoroughly, adding additional milk if necessary to thin mixture. Spread potato mixture in center of meat pie. Sprinkle with Parmesan. Return to oven and bake another 10 minutes. Cut into wedges and serve.This recipe serves 6 people. Due to the nature of this recipe.