Yield: 4 Servings
|1 pounds||Lean ground beef|
|¾ cup||Onion; finely chopped|
|1||Clove garlic; minced|
|1 tablespoon||Worcestershire sauce|
|½ teaspoon||Dry mustard|
|½ teaspoon||Salt; to taste|
|¼ teaspoon||Pepper; to taste|
|¼ pounds||Cream cheese|
|½ cup||Sour cream|
|1 cup||Cheddar cheese; shredded|
Peel and quarter potatoes then place in shallow baking dish. Add water and cover. Miicrowave on High for 10 to 12 minutes. Be sure to vent plastic while cooking. Stir potatoes twice while cooking. Potatoes should be tender when done. Let stand 5 mintues. In a large bowl, combine beef, 1 of the eggs, onion, garlic, Worcestershire sauce, mustard, salt and pepper; mix well. Press into 9-inch pie plate to form a shell. Cover with wax paper and microwave on High for 3 to 5 minutes or until brown around edge and still slightly pink in center, rotating dish once. Drain and pat with paper towels to remove excess fat. Set aside. Drain potatoes and mash. In large bowl beat cream cheese until smooth. Gradually beat in potatoes, remaining egg and sour cream. Stir in Cheddar; season with salt and pepper to taste.
Spoon into meat shell, mounding in center, microwave on High for 6 to 8 minutes or until heated through. Rotate dish twice during cooking. Makes about 4 servings.
Recipe by: Random House Microwave Cookbook Posted to MC-Recipe Digest by Mary <smile@...> on Apr 18, 1998