Spiced shepherd's pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Chopped onion |
| 1 | teaspoon | Minced garlic |
| 2 | pounds | Extra-lean ground beef |
| 1 | can | Whole tomatoes; 14 or 16 ounce |
| ¼ | cup | Freshly grated Parmesan cheese |
| 2 | teaspoons | Dried mint |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Allspice |
| Salt and freshly ground pepper | ||
| 3 | pounds | All-purpose potatoes; peeled,cut in 2\" pcs |
| Salt | ||
| 2 | tablespoons | Butter or margarine |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | cup | Crumbled feta cheese; 5 ounces |
| ¼ | cup | Freshly grated Parmesan cheese |
Directions
POTATO-FETA TOPPING
1. Heat oil in large skillet over high heat. Add onions and garlic; cook 1 minute. Add beef, stirring to break up meat, and cook until no longer pink, 5 to 7 minutes. Drain tomatoes, reserving ⅓ cup liquid; add tomatoes and reserved liquid to skillet with Parmesan, mint, cinnamon, oregano, allspice, ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up tomatoes with back of spoon, 3 minutes. Transfer mixture to shallow 2-quart casserole.
2. Make Potato-Feta Topping: Meanwhile, heat oven to 400øF. Combine potatoes, ½ teaspoon salt and water to cover in large saucepan. Bring to boil, reduce heat and simmer until tender, 15 to 20 minutes. Drain, reserving ½ cup cooking liquid. Return potatoes to pan and mash with potato masher and butter. Stir in reserved cooking liquid, pepper and cheeses. Spoon potato mixture over beef filling, mounding with back of spoon. Bake 35 to 40 minutes, until top is lightly browned. Makes 8 servings.
NOTES : Degree of Difficulty: Moderate PER SERVING Calories 360 Total Fat 14 g Saturated Fat 6 g Cholesterol 82 mg Sodium 896 mg Carbohydrates 30 g Protein 29 g
Recipe by: LHJ online: - Beatrice Ojakangas Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 5, 1998