RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 785
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| Recipe Name: |
Spiced Sheperd's Pie with Potato Feta Topping |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.75
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Teaspoons oil, olive
14 Ounce(wt)s tomatoes, diced, with garlic
1 to taste salt and pepper
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Directions:
Preheat the oven to 400 degrees
In a large, heavy skillet, heat the olive oil. Add the garlic and onion and cook for 1 minute. Add the beef and cook, stirring until no longer pink. Drain off any excess fat. Add the mint, cinnamon, oregano, allspice, tomatoes, and salt and pepper. Stir in half of the Parmesan cheese. Butter a 2-quart casserole and turn the mixture into it.
For the topping, put the potatoes into a pot with water to cover. Cook for 15 to 20 minutes or until tender. Drain, reserving some of the liquid. Beat with an electric mixer, adding the butter, salt and pepper, and enough cooking liquid so that the potatoes become fluffy. Blend in the other half of Parmesan and all of the feta cheese. Spoon over the beef mixture in the casserole. Bake for 35 to 40 minutes or until lightly browned. |
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| Nutrition per Serving: |
| Calories: |
1816 |
Total Carbs: |
51.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
101.2 |
Fat: |
95.5 |
Protein: |
56.85 |
| Fiber: |
29.38 |
Sodium: |
266.19 |
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