• 3/4 package dry onion soup mix
• 1/3 cup plain breadcrumbs
• 2 Tbs. plus 2 tsp. tomato juice
• 2 Tbs. plus 2 tsp. ketchup
• 1 egg
• 1/2 lb. ground round
• 1 lb. russet potatoes, peeled and cut into 2 inch chunks
• 1/4 lb. light cream cheese, softened
• 3-1/2 Tbs. lowfat milk
• 2 tsp. chives or parsley, chopped
• 1 Tbs. plus 1 tsp. grated Parmesan cheese

Preheat oven to 350°F. Combine first 5 ingredients in a mixing bowl. Add meat and mix well. Pat mixture into 9 inch round deep pie plate. Bake 35 minutes. Let stand 5 minutes. Discard excess fat. While meat shell is cooking, place potatoes in a steamer basket over boiling water. Cover saucepan and steam 12 minutes or until just tender. Drain and transfer to a mixing bowl. Combine with remaining ingredients, except Parmesan. Season with salt and pepper to taste. Mix thoroughly, adding additional milk if necessary to thin mixture. Spread potato mixture in center of meat pie. Sprinkle with Parmesan. Return to oven and bake another 10 minutes. Cut into wedges and serve.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 324, fat 10.4g, 29% calories from fat, cholesterol 79mg, protein 21.6g, carbohydrates 35.9g, fiber 3.0g, sugar 6.6g, sodium 1056mg, diet points 7.2.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.1, Fruit: 0.0, Bread: 1.8, Lean meat: 2.2, Fat: 1.6, Sugar: 0.2, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Beaujolais, Merlot, or Pinot Noir.