1 can cream of mushroom soup, undiluted, divided
1/4 cup chopped onion
1 egg
1/4 cup dry bread crumbs
2 tsp. parsley
1/4 teaspoon salt
pinch pepper
2 cups mashed potatoes
4 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper;
mix well. Press onto the bottom and up the sides of a 9-inch pie plate. Bake at 350° for 25 minutes; drain carefully. Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes. Let stand for a few minutes. Cut into wedges.
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