Recipe - Make-Ahead: Italian Pot Pie With Parmesan Mas

1 pound Lean ground beef
2 Garlic cloves, minced
Salt
Pepper
2 tablespoon Allpurpose flour
1 tablespoon Olive oil
1 small Onion, chopped
1 One half cup Canned tomatoes, undrained
One half teaspoon Dried basil
One half teaspoon Oregano
1 One half pound Baking potatoes,
peel, quarter (=3 large)
1 Egg, beaten
1 cup Parmesan, freshly grated
2 tablespoon Fresh parsley, chopped

mix ground beef with half of the garlic, One fourth teaspoon each salt and pepper and 2
tablespoon cold water. Gently form into 11/2inch 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,
Three fourths cup of the Parmesan cheese, add salt and pepper to taste. Stir in
parsley.

Spoon meatballs and sauce into an 8inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini