Recipe: Spiced Shepherd's Pie with Potato-Feta Topping (using ground beef)

SPICED SHEPHARD'S PIE WITH POTATO-FETA TOPPING

FOR THE GROUND BEEF FILLING:
1 tablespoon olive oil
1 cup chopped onions
1 teaspoon minced garlic
2 pounds extra-lean (95%) ground beef
1 can (14 or 16 oz. can) whole tomatoes
1/4 cup freshly grated Parmesan cheese
2 teaspoons dried mint
1 teaspoon ground cinnamon
1 teaspoon oregano
1/2 teaspoon ground allspice
Salt and freshly ground pepper
FOR THE POTATO-FETA TOPPING:
3 pounds all-purpose potatoes, peeled and cut into 2-inch pieces
Salt
2 tablespoons butter or margarine
1/4 teaspoon freshly ground black pepper
1 cup (5 oz.) crumbled feta cheese
1/4 cup freshly grated Parmesan cheese

TO MAKE THE GROUND BEEF FILLING:
Heat oil in large skillet over high heat. Add onions and garlic; cook 1 minute. Add beef, stirring to break up meat, and cook until no longer pink, 5 to 7 minutes.

Drain tomatoes, reserving 1/3 cup liquid; add tomatoes and reserved liquid to skillet with Parmesan, mint, cinnamon, oregano, allspice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking up tomatoes with back of spoon, 3 minutes. Transfer mixture to shallow 2-quart casserole.

Preheat oven to 400 degrees F.

TO MAKE THE POTATO-FETA TOPPING:
Combine potatoes, 1/2 teaspoon salt and water to cover in large saucepan. Bring to boil, reduce heat and simmer until tender, 15 to 20 minutes. Drain, reserving 1/2 cup cooking liquid.

Return potatoes to pan and mash with potato masher and butter. Stir in reserved cooking liquid, pepper and cheeses. Spoon potato mixture over beef filling, mounding with back of spoon.

Bake at 400 degrees F for 35 to 40 minutes, until top is lightly browned.

Makes 8 servings
From: RisaG., NJ