TSIOPANIKI PITA (GREEK SHEPHERD'S PIE)
Source: Adventures in Greek Cookery by Stella Kopulos and Dorothy P. Jones
Servings: 6

3 medium potatoes
3 tbsp butter
2 small onions, chopped
1 pound lean ground beef or lamb
2 tbsp tomato sauce
1/4 cup dry wine
2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 cup light cream
1/2 cup grated kefalotyri cheese (or parmesan or Romano)

Preheat oven to 350 degrees F. Butter a 9-inch round casserole.

Scrub the potatoes and boil them whole in their skins. While they are cooking, prepare the meat sauce.

Melt 1 tbsp of the butter in a heavy saucepan. Add the onion and saute until golden.

Then add the meat and stir until it is well browned.

Add the tomato sauce, wine, 1 tsp of the salt, pepper and nutmeg. Cover and cook 20 minutes.

When the potatoes are done, peel and mash them in a bowl. Warm the cream and add along with the remaining butter and salt. Mix well with a rotary beater.

Spread half the potatoes over the bottom of the buttered casserole, cover with meat sauce, and spread the remaining potatoes on top. Sprinkle with grated cheese.

Bake at 350 degrees for 30 minutes or until potatoes are browned.