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