1 can celery soup
1 lb. ground beef
1/4 c. finely chopped onion
1 egg, slightly beaten
1/4 c. fine bread crumbs
2 tbsp. parsley
1/4 tsp. salt
dash of pepper
2 c. mashed potatoes
1/4 c. shredded cheese

Mix thoroughly 1/2 can soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate.

Bake at 350°F for 25 minutes; spoon off fat. Frost with potatoes; top with remaining soup and cheese.

Bake 10 minutes more, or until done. Garnish with cooked sliced bacon if desired.