Italian Pot Pie With Parmesan Mashed Potatoes

Recipe Ingredients

1 lb	454g / 16oz	Lean ground beef
2		Garlic cloves - minced
		Salt
		Pepper
2 tablespoons	30ml	All-purpose flour
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (small)
1 1/2 cups	93g / 3.3oz	Canned tomatoes - undrained
1/2 tablespoon	7.5ml	Dried basil
1/2 tablespoon	7.5ml	Oregano
1 1/2 lbs	681g / 24oz	Baking potatoes- peel quarter (=3 large)
1		Egg - beaten
1 cup	237ml	Parmesan - freshly grated
2 tablespoons	30ml	Fresh parsley - chopped

Recipe Instructions

Mix ground beef with half of the garlic, 1/4 ts each salt and pepper and 2 tb cold water. Gently form into 1-1/2-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, 3/4 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

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