Potato-Topped Meat Pie

Potato-Topped Meat Pie

1 pound ground beef
1 medium onion, chopped
3 garlic cloves, minced
1 egg
2 tablespoons Worcestershire sauce
1 cup dry bread crumbs
Salt and pepper to taste
1 package (10 ounces) frozen corn, thawed
1 package (10 ounces) frozen peas, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk
3 cups mashed potatoes (prepared with milk and butter)

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Cool for 5 minutes. In a bowl, combine the egg, Worcestershire sauce, bread crumbs, salt and pepper. Stir in meat mixture.

Transfer to a greased 13-in. x 9-in. baking dish. In a bowl, combine the corn, peas, soup and milk. Spread over meat mixture. Top with mashed potatoes. Bake, uncovered, at 375° for 35 minutes or until lightly browned. Makes 4 servings.