3 large potatoes, peeled, boiled and mashed with salt, pepper, cream and 1 egg.
Or, if you are lazy
1 container (20 oz.) refrigerated mashed potatoes.
1 pound lean ground beef, salt and pepper to taste
1 Tbsp. butter
1 cup chopped onions
1/3 cup ketchup
1 tsp. dried dill weed
½ cup loosely packed fresh parsley leaves, chopped
1/3 cup sour cream
Preheat oven to 450 degrees. Spray 1 ½ quart ceramic or glass deep dish pie plate with nonstick cooking spray. Press mashed potatoes onto bottom and up sides of dish. Bake potato crust 20 minutes or until edges are golden brown.
Meanwhile brown ground beef and cook 4 to 5 minutes until no longer pink.
Dump into paper-towel-lined bowl to drain. (This is important! Otherwise your potatoes will be too soggy)
In same pan, melt butter and add onions. Cook 6 to 7 minutes until tender and golden. Return drained beef to pan with onions. Stir in ketchup and dill. Reduce heat to low and stir in parsley and sour cream. Mix well and heat through.
Spoon ground beef mixture onto mashed potato crust and serve with a cooked vegetable, sliced tomatoes and warm bread.
Serves 3 to 4 people.