Recipe Background
This hearty beef and potato pie brings nostalgic Sunday gatherings to life.
Sundays at my grandparents’ house were a tradition that felt as cozy as an oversized sweater. After moving away and missing that familiar warmth, I decided to recreate those cherished gatherings in my own home. One particularly overcast Sunday, I invited a few friends over, eager to pull off a comforting dish reminiscent of those bygone days. Staring at a pound of ground beef and a can of cream of mushroom soup, I knew exactly what needed to be done. Inspired by my grandmother's knack for assembling everyone with robust, hearty meals, I crafted a savory pie recipe with finely chopped onions—my grandmother always claimed they were the soul of any dish.
The kitchen filled with laughter and the scent of meat and fresh parsley as the pie baked. I garnished the meat mixture with warm mashed potatoes, bacon crumbles, and cheddar cheese, letting the oven work its magic. The secret to capturing that rustic charm lay in the bacon's crispness and the potatoes' smoothness, an ideal contrast my grandmother would've approved of. Allowing the pie to rest for a few minutes before slicing ensured each serving presented with grace, holding its shape much like the Sunday traditions I aimed to revive.
As we gathered around the table, reminiscing and sharing stories, I realized the true essence of those family Sundays was less about the meal itself and more about the connection it fostered. Each bite of the pie brought a little piece of those memories, connecting past and present in the simplest, most delicious way.
Ingredients
- 1 pound ground chuck or lean ground beef
- 1 (10.75-ounce) can condensed cream of mushroom soup divided
- 1/4 cup onions chopped
- 1 large egg
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley chopped, plus more, to taste, for garnish
- 1/4 teaspoon kosher salt
- black pepper to taste
- 2 cups mashed potatoes homemade or store-bought, cooked and warm
- 4 strips bacon cooked and crumbled
- 1/2 cup cheddar cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch pie plate.
- In a large bowl, add the beef, 1/2 cup of the soup, the onions, the egg, the breadcrumbs, 2 tablespoons of the parsley, the salt, and the pepper and lightly mix until it is thoroughly combined.
- Press the beef mixture into the bottom and up the sides of the prepared pie plate.
- Bake the beef mixture until the meat is no longer pink, about 25 minutes.
- Drain any excess grease from the cooked beef mixture.
- In a clean bowl, add the mashed potatoes and the remaining soup and stir to combine.
- Evenly spread the potato mixture over the beef mixture.
- Evenly sprinkle the potato mixture with the bacon crumbles and the cheese.
- Bake the beef pie until the potato mixture on top is heated through and the cheese is melted, about 15 minutes.
- Transfer the pie plate to a wire rack and let the pie cool for 5-10 minutes.
- Slice and serve the pie garnished with the extra parsley.
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