1 can cream of mushroom soup
1 lb. ground round or chuck
1/4 c. finely chopped onion or 1 tsp. dried minced onion
1 whole egg or 2 egg whites, slightly beaten
1/4 c. fine dry bread crumbs
2 tbsp. chopped parsley (optional)
1/4 tsp. salt
Dash pepper
2 c. mashed potatoes
1/4 c. shredded cheese, optional

Mix thoroughly 1/2 of the soup with all ingredients except the potatoes and cheese. Press firmly into 9 inch pie plate. Bake in preheated oven at 350 degrees for 25 minutes. Spoon off fat. Mix remaining soup with potatoes. Spread potato mixture on pie. Top with cheese. Bake 10 minutes more or until done.