1 lb. lean ground beef
1 egg
1/4 c. dry bread crumbs
1 tsp. salt
1 tsp. mixed Italian dried herbs (oregano, basil, marjoram)
1 tsp. dry mustard
1/4 tsp. ground cumin seeds
1/8 tsp. garlic powder, optional
1 1/2 c. sliced potatoes
1 med. onion, sliced, separated into rings
1 1/4 c. sliced fresh mushrooms
1 c. shredded Cheddar cheese
1/2 c. shredded Swiss cheese
2 tbsp. chopped fresh parsley or dried parsley flakes

1. Mix beef with egg, crumbs, salt, herbs, mustard, cumin and garlic powder, if used. Pat evenly into a 9 inch pie pan to make a crust.

2. Fill crust with a layer of potatoes, onion and mushrooms, reserving some mushrooms to ring the pie.

3. Cover with foil. Bake at 350 degrees for 1 hour or until potatoes are done.

4. Remove from oven. Remove foil. Top with cheeses and sprinkle with parsley.

5. Return to oven just long enough to melt cheese.

Tips: You can assemble the hamburger pie ahead, cover and refrigerate for baking later.

For 2 servings: Half of the ingredients. Bake in individual pie pans.

For 8 servings: Double the ingredients. Bake 2 pies.

Good served with: Apple-cabbage slaw, French bread, baked custard for dessert.