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Italian Shepherd's Pie

potatoes, beef - ground

1 1/2 pounds lean ground beef; veal or chicken
1 large onion; finely chopped
3 cloves garlic; minced
2 cups diced carrots
1 cup chopped celery
2 teaspoons dried basil
1 1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon hot pepper flakes
1 can (28 oz) tomatoes; puréed
1/4 cup tomato paste
----GARLIC MASHED POTATOES----
6 large russet potatoes (3 pounds); peeled and quartered
2 tablespoon olive oil
8 cloves garlic; thinly sliced
1 can (19 oz) white kidney beans; drained and rinsed
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons fine dry bread crumbs

In Dutch oven over medium-high heat, cook beef, breaking up with back of spoon, for 7 minutes or until no longer pink. Drain off fat. Reduce heat to medium and add onion, garlic, carrots, celery, basil, oregano, salt and pepper flakes; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 15 to 20 minutes or until vegetables are tender. Spread in greased 13- x 9-inch (12-cup) casserole dish. (Make-ahead: Prepare to this point and chill in refrigerator; cover and refrigerate for up to 1 day or overwrap with heavy-duty foil and - Freeze in rigid airtight container for up to 1 month.) GARLIC-MASHED POTATOES AND BEANS: In large saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until tender. Meanwhile, in small saucepan over low heat, combine oil and garlic; cook, stirring occasionally, for 5 to 7 minutes or until tender but not browned. Drain potatoes, reserving 1/2 cup of the cooking liquid. Mash potatoes; mash in beans and garlic mixture, adding enough of the cooking liquid to moisten. Stir in parsley. Spoon potato mixture evenly over meat layer. Combine Parmesan with bread crumbs; sprinkle over top. (Make-ahead: Cover and refrigerate for up to 1 day, increase baking time by 15 minutes.) Place dish on baking sheet. Bake in 350ºF oven for 40 to 45 minutes or until bubbly and top is golden.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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