1 lb. ground beef
1/2 c. chopped onion
1 clove garlic
1 (16 oz.) can green beans, drained
1 (10 oz.) can tomato soup, condensed
3 med. potatoes, peeled & quartered
1 beaten egg
Milk
1/2 c. Cheddar cheese, shredded

Set oven at 350 degrees. Cook potatoes in boiling salted water about 20 minutes or until just tender. In a large skillet cook ground beef, onion and garlic until meat is browned and garlic and onion are tender. Stir in green beans, soup, 1/4 cup water, 3/4 teaspoon of salt and 1/8 teaspoon of pepper.

Put meat mixture into a 1 1/2 quart oven safe casserole dish. Drain then mash potatoes while hot; stir in egg. Add milk to make potatoes fluffy yet stiff enough to hold their shape. Season with salt and pepper. Drop potatoes in mounds atop meat mixture. Sprinkle with cheese. Bake uncovered, in a 350 degree oven for 25-30 minutes or until heated through. Makes 4-6 servings.

Variations on this recipe could include substituting sour cream for the soup and adding a little red wine, teriyaki sauce or Worcestershire sauce.