Recipe: Garlic Potato-Topped Beef Cacciatore (using sirloin and mashed potatoes)

GARLIC POTATO-TOPPED BEEF CACCIATORE

FOR THE BEEF CACCIATORE:
1 lb. boneless beef sirloin steak, cut into 1 1/2 x 1/2-inch strips
1 tablespoon oil
1 cup sliced onions
1 medium green bell pepper, cut into strips
1 (24 1/2 to 28 oz.) jar cacciatore simmer sauce (or spaghetti sauce)
FOR THE POTATOES:
1 1/2 cups water
3 tablespoons margarine or butter
2 garlic cloves, minced
3/4 cup milk
2 1/4 cups mashed potato flakes
1/2 cup grated Parmesan cheese
1 egg, slightly beaten

Heat oven to 325 degrees F.

TO PREPARE THE BEEF:
In large skillet, cook beef in oil over medium-high heat until lightly browned.

Add onions and bell pepper; cook and stir 4 to 5 minutes or until vegetables are crisp-tender and beef is no longer pink.

Stir in sauce. Cook until thoroughly heated, spoon into ungreased 12x8-inch (2-quart) baking dish.

TO PREPARE THE POTATOES:
In medium saucepan, bring water, margarine and garlic to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.

TO ASSEMBLE AND BAKE:
Spoon or pipe potato mixture around edges of baking dish over hot beef mixture.

Bake at 325 degrees F for 25 to 35 minutes or until potatoes are set and light golden brown.

Makes 4 servings (1 1/2 cups each)
Source: Pillsbury One Dish Meals Cookbook: More Than 300 Recipes for Casseroles, Skillet Dishes and Slow-Cooker Meals