Make Ahead: Italian Pot Pie With Parmesan Mas Recipe

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Servings: 4

Ingredients

Cost per serving $1.65 view details
  • 1 lb Lean grnd beef
  • 2 x Garlic cloves, chopped Salt Pepper
  • 2 Tbsp. All-purpose flour
  • 1 Tbsp. Extra virgin olive oil
  • 1 sm Onion, minced
  • 1 1/2 c. Canned tomatoes, undrained
  • 1/2 tsp Dry basil
  • 1/2 tsp Oregano
  • 1 1/2 lb Baking potatoes, peel, quarter (=3 large)
  • 1 x Egg, beaten
  • 1 c. Parmesan, freshly grated
  • 2 Tbsp. Fresh parsley, minced

Directions

  1. Mix grnd beef with half of the garlic, 1/4 ts each salt and pepper and 2 tb cool water. Gently form into 1-1/2-inch balls. Combine flour with healthy pinch each salt and pepper. roll meatballs in flour mix.
  2. In large nonstick skillet, heat half of the extra virgin olive oil over medium heat; cook meatballs, a few at a time, till browned all over. Transfer to plate.
  3. In skillet, heat remaining extra virgin olive oil over medium heat; cook onion and remaining garlic for 5 min. Stir in tomatoes, basil, oregano and meatballs; simmer, uncovered and stirring often, for 15 min.
  4. Meanwhile, in saucepan, cover potatoes with cool water. Bring to boil; boil for 20 min or possibly till tender. Drain well; mash till smooth. Stir in egg, 3/4 c of the Parmesan cheese, add in salt and pepper to taste. Stir in parsley.
  5. Spoon meatballs and sauce into an 8-inch square baking dish. Spread potato mix over top. Sprinkle with remaining Parmesan.
  6. [Can be prepared ahead, covered and refrigerated for up to 1 day. Bring to room temperature.]
  7. Bake in 350F 180C oven, covered, for 45 min. Uncover; bake for 10 min. Broil for 1 minute or possibly till cheese is golden brown.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 405g
Recipe makes 4 servings
Calories 572  
Calories from Fat 280 49%
Total Fat 31.4g 39%
Saturated Fat 13.64g 55%
Trans Fat 1.07g  
Cholesterol 149mg 50%
Sodium 824mg 34%
Potassium 1134mg 32%
Total Carbs 32.25g 9%
Dietary Fiber 4.2g 14%
Sugars 4.23g 3%
Protein 39.76g 64%
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