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| 1 x ca. 450 g | Ground chuck or lean ground beef |
| 1 Dose | (10 3/4 oz) condensed cream of mushroom soup, undiluted, divided |
| 1/4 Tasse | onion |
| 1 | egg |
| 1/4 Tasse | bread crumbs dried |
| 2 Esslöffel | parsley fresh, chopped |
| 1/4 Teelöffel | salt |
| 1 Prise | pepper |
| 2 Tasse | potatoes mashed |
| 4 | Bacon strips, cooked and crumbled |
| 1/2 Tasse | Cheddar cheese shredded |
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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-in. Pie plate. Bake at 350 for 25 minutes; drain. 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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