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@...