Ingredients

Directions

1. Brown ground beef, onions and mushrooms over medium heat in a large skillet. Drain fat and season with salt, garlic powder and brown gravy mix. (I use brown gravy mix as a seasoning in this, and the juices will make some gravy. If you want more gravy, add about ½ cup of water-I have not tested this!). Stir well and set aside.
2. Place diced potatoes in an appropriate size saucepan–2 quart size should be fine. Cover with water and add about 1-2 tsp salt.
3. Boil potatoes until tender. Drain very well.
4. Mash potatoes with sour cream, until potatoes are not lumpy. Add green onion and bacon–you can reserve a small amount for a garnish, if desired. Stir in cheese–you can reserve about 2 tbs of this for garnish if desired. Add salt to taste
5. Preheat oven to 350 degrees F.
6. Place reserved ground beef mixture in a 9-inch deep dish pie pan. Distribute evenly across the bottom.
7. Top with mashed potatoes, covering meat entirely.
8. Bake at 350 degrees F for about 30 minutes or until potatoes begin to get brown around the edges and peaks.
9. Note: Optional sauté 1 stalk chopped celery, 1 chopped carrot and 1/2 onion in 2 T butter. Add this and 1/2 cup frozen peas along with the 1/2 cup of water to the hamburger mixture. Proceed as above.