Shepherd's Pie, spicy
Source of Recipe
from rdj
List of Ingredients
Shepherd's Pie, spicy
1 tablespoon Olive oil
1 cup chopped onions
1 teaspoon minced garlic
2 pounds extra-lean (95 percent) ground beef
1 can (14 or 16 oz.) whole tomatoes in juice
1/4 cup freshly grated Parmesan cheese
2 teaspoons dried mint
1 teaspoon cinnamon
1 teaspoon oregano
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 pounds all-purpose potatoes, peeled and cut into 2-inch pieces
1/2 teaspoon salt
2 tablespoons butter or margarine
1/4 teaspoon freshly ground pepper
1 cup (5 oz.) crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
Heat oil in a large skillet over high heat. Add onions and garlic;
cook 1 minute. Add beef, stirring to break up meat, and cook 5 to 7
minutes, until no longer pink. Drain tomatoes, reserving 1/3 cup liquid;
add tomatoes and reserved liquid to skillet with Parmesan, mint,
cinnamon, oregano, allspice, salt, and pepper. Cook 3 minutes, breaking
up tomatoes with the back of a spoon. Transfer mixture to a shallow
2-quart casserole.
Make Potato-Feta Topping: Meanwhile, heat oven to 400 degree F.
Combine potatoes, salt, and enough water to cover in a large saucepan.
Bring to a boil, reduce heat and simmer until tender, 15 to 20 minutes.
Drain potatoes, reserving 1/2 cup cooking liquid. Return potatoes to pan
and mash with potato masher and butter. Stir in reserved cooking liquid,
the 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.
Nutritional facts per serving
calories: 360, total fat: 14g, saturated fat: 6g, cholesterol: 82mg,
sodium: 896mg, carbohydrate: 30g, protein: 29g Recipe
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