A time-honored favorite. The simple 'crust' made from potatoes makes this dish especially delicious. Serve for special occasions and the whole family will be pleased.
- Place potatoes in saucepan, cover with water, and simmer 20 minutes or until soft.
Meanwhile, place vegetables in a saucepan with the seasonings and about 1 cup water (enough to almost cover the vegetables). Bring to a boil, then simmer for about 10 minutes.
- Then add the burger and simmer 10 more minutes.
Add the tomato soup and stir for 1 to 2 minutes while heating the whole mixture close to boiling.
- Place in a deep 1 1⁄2-quart or 9" x 9" casserole dish.
Drain the potatoes and mash with milk and salt. Spread mashed potatoes over the top,forming a 1-inch layer or crust. Garnish with paprika.
Note: The potatoes are much easier to spread over the vegetable filling if they are freshly mashed, but leftover mashed potatoes may be used if heated and beaten with a little water or milk to make them spreadable. Or, instead of covering the top evenly, scoop or shape with your hands biscuit-sized potato mounds over the top and broil.
Place on a low shelf in the oven with broiler on for 5-10 minutes. Serve.
Tip: This recipe can be made ahead and refrigerated. Place uncovered in oven, and bake at 400°F for about 20 minutes until hot.
Ready in: about 1 hour (with the burger substitute already prepared)
Makes: 6 servings