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Nutrition Facts
Serving Size 1 (508g) Recipe makes 6 servings The following items or measurements are not included below: French-fried onions
Calories 495
Calories from Fat 194		(39%)
Amount Per Serving		%DV
	Total Fat 21.6g	33%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.7g
Cholesterol 100mg		33%
Sodium 1186mg		49%
Potassium 1418mg		40%
Total Carbohydrate 51.3g		17%
	Dietary Fiber 7.4g	29%
	Sugars 4.6g
Protein 25.7g		51%
detailed view... how is this calculated?

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Mashed Potato Pie

Recipe #242583 | 1¾ hours | 45 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: diner524
Jul 26, 2007

I cut this recipe out of the TOH or quick cooking magazine. This is a all in one dish meal. It can be made for OAMC or half made for dinner the day of preparation and freeze 2nd one for later dinner.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb ground beef
1 small onion, chopped
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can green beans, drained
1 (4 ounce) can sliced mushrooms, drained
6-7 potatoes, peeled, cooked and mashed
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 (2 7/8 ounce) can French-fried onions
1/2 cup cheddar cheese, shredded

Directions

1
In a skillet, brown ground beef and onion, drain well. Stir in soups, beans and mushroom. Simmer until heated through. Meanwhile, combine hot mashed potatoes, egg, salt and pepper; mix well. Spread into the bottom and up the sides of a greased 13-in.x9-in.x2-in. baking dish or two greased 9-in. pie plates. Spoon ground beef into the potato crust. Bake at 350 degrees for 45-50 minutes or until lightly browned. Remove from oven; sprinkle with french-fried onions and cheese. Return to oven for 5 minutes or until cheese is melted.
2
Note: If freezing don't include cheddar cheese or french-fried onions prior to freezing.

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Featured Reviews for This Recipe

From: FloridaNative

On Jan 12, 2009

This was DELICIOUS!! I had to make substitutions though...used chicken italian sausage (no ground beef or buffalo in the freezer), and used 2 cream of chicken soups (don't eat mushrooms), but it was absolutely wonderful. Smelled so good in the oven, and tasted great. A new keeper recipe for us ~ "down home cookin" at it's best! Made for Football Pool 2008, Playoff Week #2, Jan 2009.

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From: smellyvegetarian

On Nov 21, 2008

This is definitely a keeper, and the portions are HUGE! Woohoo! I used roasted turkey breast because I have a bunch to use up, and just added it to the sauteed onions along with the soup, beans, and mushrooms. Like other reviewers I halved the recipe, and chose to use the cream of chicken soup (a homemade version from this site). I used fresh green beans and mushrooms that I flash-cooked in the micro first, and I omitted the fried onions b/c we are not fans. Thanks so much for this! It was a delightful comfort meal on a frigid, frigid night! Made for Healthy Choices.

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From: twissis

On Aug 14, 2007

Comfort food is right, esp for my meat & potatoes DH! For myself, I love 1-dish meals like this that are easy-to-fix & ideal if served w/just a salad. I made a half recipe in a 9-in pie plate using mushroom soup only, subbed corn for the green beans that are amazingly impossible to get here, added garlic (a must for me) & otherwise made as written. This will be repeated & I will prob do 2 things differently when it is. 1) The potato crust of the pie cut easily along the sides & top border, but was a bit mushy on the bottom & I think pre-baking it for 10-15 min to crisp it a bit will correct this. 2) I will also combine the cheese & meat mixture to spread that flavor thru the pie. IMHO this recipe very easily & generously satisfies 8 hearty appetites. Thx for sharing this DH pleaser recipe w/us.

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From: Sandylee

On Sep 18, 2007

Great Recipe! I scaled back a little on the recipe as I was only making enough for one pie plate. In doing so, I could only use one can of soup and chose the cream of chicken. I used the small size can of green beans and mushrooms...worked like a charm. I did find that it was easier to cut into the pie shape wedge if you let it set for 10-15 mins. Straight from the oven...it doesn't work and its too hot anyways. This recipe is a keeper for me....I really enjoyed it. I will take some to work tomorrow for lunch. Since I will be making the smaller one pie size...it would be a perfect recipe for left over potatoes and veggies. Thanks again for sharing.

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