Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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

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