Make-ahead: italian pot pie with parmesan mas Recipe

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Make-ahead: italian pot pie with parmesan mas

Artist:	_	Yield:	4
Categories:	Beef, Casseroles, Entrees, Italian, Tarts & Pies, Western European	Rating:	0
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Ingredients:

Procedures:

1	Mix ground beef with half of the garlic, ?ts each salt and pepper and 2 tb cold water.
2	Gently form into 1-?inch balls.
3	Combine flour with pinch each salt and pepper.
4	Roll meatballs in flour mixture.
5	in large nonstick skillet, heat half of the olive oil over medium heat; cook meatballs, a few at a time, until browned all over.
6	Transfer to plate.
7	in skillet, heat remaining olive oil over medium heat; cook onion and remaining garlic for 5 minutes.
8	Stir in tomatoes, basil, oregano and meatballs; simmer, uncovered and stirring often, for 15 minutes.
9	meanwhile, in saucepan, cover potatoes with cold water.
10	Bring to boil; boil for 20 minutes or until tender.
11	Drain well; mash until smooth.
12	Stir in egg, ?c of the parmesan cheese, add salt and pepper to taste.
13	Stir in parsley.
14	spoon meatballs and sauce into an 8-inch square baking dish.
15	Spread potato mixture over top.
16	Sprinkle with remaining parmesan.
17	[can be prepared ahead, covered and refrigerated for up to 1 day.
18	Bring to room temperature.]
19	bake in 350f 180c oven, covered, for 45 minutes.
20	Uncover; bake for 10 minutes.
21	Broil for 1 minute or until cheese is golden.
22	4 servings for $7.31 cdn [mar/95]
23	per serving: 515 calories, 37 g protein, 25 g fat, 35 g carbohydrate, excellent source calcium and iron.