Italian Shepherd's Pie

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can plum tomatoes
• 1/3 cup parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 large potatoes, quartered
• 1 tablespoon butter
• 1/2 cup milk
• 1 pinch nutmeg
• 1 egg
• 1 large green pepper
• salt & pepper
• 1 teaspoon sugar

Recipe

• 1 brown ground beef in large frying pan, drain grease.
• 2 add 1 tbsp oil to pan, return beef to pan, add onion, garlic, italian seasoning and dried red pepper flakes.
• 3 fry until onion is softened.
• 4 stir in drained tomatoes, worcestershire sauce, 1 tsp each salt and sugar and 1/2 tsp pepper.
• 5 break up tomatoes with a fork.
• 6 cook over medium heat, stirring often for about 15 minutes, or until most of liquid has evaporated.
• 7 meanwhile cook potatoes in boiling water until tender, about 15 minutes.
• 8 drain potatoes.
• 9 add butter, milk, nutmeg, salt and pepper.
• 10 beat potatoes on medium speed of electric mixer until light and fluffy.
• 11 then beat in egg.
• 12 fold in 1/4 cup parmesan.
• 13 meanwhile seed, core green pepper and cut into 1/4 inch pieces.
• 14 stir into cooked meat mixture.
• 15 turn into a 9" square baking dish.
• 16 spread potato mixture evenly on top of meat mixture.
• 17 sprinkle with remaining parmesan.
• 18 bake right away, or cover tightly and refrigerate for up to 2 days before baking.
• 19 bake in the center of preheated 350 f oven for 40 to 50 minutes or until potatoes are golden tipped.
• 20 if casserole has been refrigerated it may require an extra 15 minutes baking time.
• 21 let stand for 10 minutes before cutting.