Recipe: Meat and Potato Pie (Kraft Parmesan Cheese, 1981)

MEAT AND POTATO PIE



FOR THE MEAT SHELL:
1 lb. ground beef
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
Dash of ground black pepper
FOR THE POTATO FILLING:
2 cups chopped potatoes, cooked
2 tablespoons milk
1 tablespoon margarine
1/3 cup (1 1/2 oz.) Kraft Grated Romano Cheese
1 tablespoon chopped fresh parsley
Dash of salt

Combine meat, green pepper, onion, egg, bread crumbs and seasonings; mix light1y. Press meat mixture onto bottom and sides of 9-inch pie plate.

Bake at 350 degrees F for 20 minutes. Drain excess fat from meat shell.

Mash hot potatoes with milk and margarine; stir in cheese, parsley and salt. Fill hot meat shell with potato mixture.

Return to oven and continue baking 15 minutes.

MICROWAVE INSTRUCTIONS:
Prepare meat shell as directed. Microwave on High 7 to 10 minutes or until meat loses pink color, turning dish after 4 minutes. Drain. Continue as directed above. Microwave 4 to 6 minutes or until potatoes are hot.

Makes 6 servings
Source: Recipe pamphlet: 100% Greater Ground Beef with Kraft Parmesan Cheese, Kraft Inc., 1981