5 md Potatoes 1/4 c Shallots (chopped)
1/4 c Butter (1/2 stick) 3 Garlic cloves (minced)
1/4 c Cream 1 cn Mushrooms (chopped; sm. can)
1/4 c Milk 2 ts Worcestershire sauce
Salt (to taste) 2 tb Roux
Pepper (to taste) 1 c Boiling water
1 tb Bacon drippings Salt (to taste)
2 lb Ground round Pepper (to taste)
2 md Onions 1 Pie shell (9″, unbaked)
1 Parsley sprig 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
Yields
6 servings