basque potato pie
- Categories
- Casserole
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Potatoes |
| 3 tablespoons | Butter |
| ¼ teaspoon | Salt |
| ½ cup | Chopped onion |
| 1 pounds | Ground beef |
| ¾ cup | Tomato sauce |
| ¾ cup | Shredded sharp cheese |
| ⅓ cup | Pitted black olives; sliced |
Pare potatoes & slice crosswise as thinly as possible using food processor or sharp knife. Melt butter in large skillet & add salt. Toss potatoes in butter to coat evenly. Line bottom & sides of a 9-inch pie place with potato slices, reserving 8 slices as garnish. In same skillet, sauce onions until golden. Add beef & cook until browned, breaking up with fork as it cooks. Add tomato sauce, cheese & black olives. Mix well. Spoon meat mixture into potato-lined pie shell. Garnish with remaining potato slices.
Bake at 350 for 35-40 minutes or until potatoes are soft & edges are lightly browned. Allow pie to stand 5 minutes before serving.
LOUISE CREMEEN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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