Make-ahead: italian pot pie with parmesan mas
Yield: 4 Servings
Ingredients:
- 1 lb Lean ground beef
- 2 Garlic cloves minced Salt Pepper
- 2 tb All-purpose flour
- 1 tb Olive oil
- 1 sm Onion chopped
- 1 1/2 c Canned tomatoes undrained
- 1/2 ts Dried basil
- 1/2 ts Oregano
- 1 1/2 lb Baking potatoes -peel quarter (=3 large)
- 1 Egg beaten
- 1 c Parmesan freshly grated
- 2 tb Fresh parsley chopped mix ground beef with half of the garlic
- 1/4 ts each salt and pepper
Instructions:
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] 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@msn.com
