Italian Pot Pie
Source of Recipe
unknown
List of 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
Recipe
Mix ground beef with half of the garlic, 1/4 ts each salt and pepper 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.
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