Potato and Meat Pie

2 packages dry onion soup mix
2/3 cup plain breadcrumbs
5 TBS tomato juice or V8
5 TBS ketchup
2 eggs
1 lb. ground round
2 lbs. russet potatoes, peeled and cut into 2 inch chunks
1/2 lb. light cream cheese, softened
1/3 cup milk
1 TBS chives or parsley, chopped
3 TBS grated Parmesan cheese


Preheat oven to 350 degrees F. Combine onion soup mix, breadcrumbs, tomato juice, ketchup and eggs in a mixing bowl. Add meat and mix well. Pat mixture into 9x13 pan. Bake 35 minutes. Let stand 5 minutes. Discard excess fat.
While meat is cooking, place potatoes in a steamer basket over boiling water. Cover saucepan and steam 12 minutes or until just tender. Drain and transfer to a mixing bowl. Combine with cream cheese, milk, and chives until smooth, adding milk if necessary. Season with salt and pepper to taste. Spread potato mixture on top of meat pie. Sprinkle with Parmesan. Return to oven and bake another 10 minutes until potatoes are golden brown.

Serves 6 grown men, 3 Aurochans, or 10 street kids.


Jane's Cookbook 1