Italian pot pie with parmesan mashed potatoes

4 servings

Ingredients

Quantity Ingredient
1 pounds Lean ground beef
2 Garlic cloves; minced
Salt
Pepper
2 tablespoons All-purpose flour
1 tablespoon Olive oil
1 small Onion; chopped
1½ cup Canned tomatoes; undrained
½ tablespoon Dried basil
½ tablespoon Oregano
1½ pounds Baking potatoes peel; quarter (=3 large)
1 Egg; beaten
1 cup Parmesan; freshly grated
2 tablespoons Fresh parsley; chopped

Directions

Mix ground beef with half of the garlic, ¼ ts each salt and pepper and 2 tb cold water. Gently form into 1-½-inch balls. Combine flour with pinch each salt and pepper. roll meatballs in flour mixture.

In large nonstick skillet, heat half of the olive oil over medium heat; cook meatballs, a few at a time, until browned all over. Transfer to plate.

In skillet, heat remaining olive oil over medium heat; cook onion and remaining garlic for 5 minutes. Stir in tomatoes, basil, oregano and meatballs; simmer, uncovered and stirring often, for 15 minutes.

Meanwhile, in saucepan, cover potatoes with cold water. Bring to boil; boil for 20 minutes or until tender. Drain well; mash until smooth. Stir in egg, ¾ c of the Parmesan cheese, add salt and pepper to taste. Stir in parsley. Spoon meatballs and sauce into an 8-inch square baking dish.

Spread potato mixture over top. Sprinkle with remaining Parmesan. [Can be prepared ahead, covered and refrigerated for up to 1 day. Bring to room temperature.]

Bake in 350F 180C oven, covered, for 45 minutes. Uncover; bake for 10 minutes. Broil for 1 minute or until cheese is golden. 4 servings for $7.31 CDN [Mar/95]

Source: Canadian Living magazine, Feb 95 Per serving: 528 Calories (kcal); 28g Total Fat; (48% calories from fat); 27g Protein; 41g Carbohydrate; 132mg Cholesterol; 239mg Sodium Food Exchanges: 2½ Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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