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  • Italian Pot Pie With Parmesan Mashed Potatoes

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    Ingredients

    • 1 lb lean grnd beef
    • 2 x garlic cloves, chopped salt pepper
    • 2 Tbsp. all-purpose flour
    • 1 Tbsp. extra virgin olive oil
    • 1 sm onion, minced
    • 1 1/2 c. canned tomatoes, undrained
    • 1/2 Tbsp. dry basil
    • 1/2 Tbsp. oregano
    • 1 1/2 lb baking potatoes peel, quarter (=3 large)
    • 1 x egg, beaten
    • 1 c. parmesan, freshly grated
    • 2 Tbsp. fresh parsley, minced

    Directions

    1. Mix grnd beef with half of the garlic, 1/4 ts each salt and pepper and 2 tb cool water. Gently form into 1-1/2-inch balls. Combine flour with healthy pinch each salt and pepper. roll meatballs in flour mix.
    2. In large nonstick skillet, heat half of the extra virgin olive oil over medium heat; cook meatballs, a few at a time, till browned all over. Transfer to plate. In skillet, heat remaining extra virgin olive oil over medium heat; cook onion and remaining garlic for 5 min. Stir in tomatoes, basil, oregano and meatballs; simmer, uncovered and stirring often, for 15 min.
    3. Meanwhile, in saucepan, cover potatoes with cool water. Bring to boil; boil for 20 min or possibly till tender. Drain well; mash till smooth. Stir in egg, 3/4 c of the Parmesan cheese, add in salt and pepper to taste. Stir in parsley.
    4. Spoon meatballs and sauce into an 8-inch square baking dish. Spread potato mix over top. Sprinkle with remaining Parmesan. [Can be prepared ahead, covered and refrigerated for up to 1 day. Bring to room temperature.]
    5. Bake in 350F 180C oven, covered, for 45 min. Uncover; bake for 10 min.
    6. Broil for 1 minute or possibly till cheese is golden brown. 4 servings for $7.31 CDN

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