Every so often I have leftover mashed potatoes, which means we’re having souper pie for dinner some time soon. This is another one of my mom’s recipes, getting it’s name from the cream of mushroom soup used in the meat and to top the potatoes. Since mushrooms are not popular with my family I skipped the soup and sauté the onions in bacon fat to keep the meat moist. So the name is misleading, but can’t really come up with something better — mashed potato pie maybe?

Prep time – 15 minutes / Cook time – 45 minutes

  • 2 lbs. ground sirloin
  • 1/2 c. bread crumbs
  • 2 T. parsley
  • 1/2 c. chopped onion
  • 8 strips of bacon, cooked and crumbled

Preheat oven to 350. Cook bacon until crisp, reserve 1 T. of bacon fat and sautee onions until golden. Let onions cool. Combine ground beef, bread crumbs, parsley,onion, eggs, salt and a dash of pepper in a bowl. Press into a pie plate and bake for 30 minutes. Skim off any fat. Sprinkle with half of crumbled bacon and 1/2 c. of cheddar cheese. Pile mashed potatoes (here’s a link to my recipe) on top. Cover with remaining bacon and cheddar cheese. Bake for 15 minutes more. Let stand for 10 minutes before serving.