Make-ahead: italian pot pie with parmesan mas

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 teaspoon Dried basil
½ teaspoon 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] Per Serving: 515 calories, 37 g protein, 25 g fat, 35 g carbohydrate, excellent source calcium and iron.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@...

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