Title: Italian Pot Pie with Parmesan Mashed Potatoes
Categories: Italian3
Yield: 4 servings

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 tb Dried basil
1/2 tb 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 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]

Source: Canadian Living magazine, Feb 95

Per serving: 528 Calories (kcal); 28g Total Fat; (48% calories from fat);
27g Protein; 41g Carbohydrate; 132mg Cholesterol; 239mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

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