5 md Potatoes

    1/4 c  Butter (1/2 stick)

    1/4 c  Cream

    1/4 c  Milk

           Salt (to taste)
           Pepper (to taste)
      1 tb Bacon drippings

      2 lb Ground round

      2 md Onions

      1    Parsley sprig

    1/4 c  Shallots (chopped)

      3    Garlic cloves (minced)

      1 cn Mushrooms (chopped; sm. can)

      2 ts Worcestershire sauce

      2 tb Roux

      1 c  Boiling water

           Salt (to taste)
           Pepper (to taste)
      1    Pie shell (9", unbaked)

      1 c  Cheddar cheese (sharp;gratd)

  Boil, drain and mash potatoes.  Add butter, cream, milk, salt and pepper.
  Set aside.
  In skillet, brown ground round in bacon drippings.  Add remaining
  ingredients except cheese and cook for 15 minutes or until mixture
  thickens.  Line pie crust with potatoes.  Put in meat mixture and place
  more potatoes on top.  Sprinkle with cheese and bake about 20 minutes at
  400 degrees.

  SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
  Coleman