One of my favorite recipes! Though it may not be a "Company" dish, when it is served to friends, they all come back for seconds.

I first found the beginnings of this recipe published in a 1971 Better Homes and Gardens, All-Time Favorites booklet where it won their #1 favorite casserole award. I've since seen variations of it in other publications.

Lynn Ashley, arlington va us

1    lb      ground beef
1    med     onion, chopped
1    can     condensed tomato soup, 10.7oz
3/4  lb      green beans, cooked, cut 1 inch long
1/2  tsp     salt
             black pepper

5    med     potatoes, cooked, peeled
2    TBS     butter
1/2  cup     milk, warm
1            egg, beaten
1/2  tsp     salt (or to taste)
             black pepper
1/2  cup     cheddar cheese, grated

Sauté onion and ground beef. Drain. Add soup, beans, salt and pepper. Place in a greased casserole. Mash the potatoes while hot; mix in the butter, milk, egg, salt and pepper. Spoon the potatoes in mounds over the casserole. Sprinkle with cheese. Bake in 350 F oven for 25 to 30 minutes.

The original recipe calls for canned beans and processed American cheese. I have tried substituting tomato and spaghetti sauce for the tomato soup, but it is not nearly as good. So much so, that I will not make the dish if I don't have tomato soup on hand.

To achieve the potato "donut" effect shown in the photo below, you will need a very large, shallow dish.  Using a more "normal" size casserole dish, I usually spread the pie completely with the potatoes in the style of a Shepherd's Pie

Lynn Ashley, 19981228.

http://ashleys.net/recipes/, 19981228.