Floretta's Shepherd's Pie

Mom lived for many years in a New Jersey neighborhood filled with Italian families. Italian food was definitely her favorite, and she often transformed everyday recipes to suit her preference. This was one of mom and dad's favorites.

(She didn't give it the name, I did, after she was gone.)

Floretta's Shepherd's Pie

1 lb. ground beef
4 large potatoes
2 cans (14 oz. each) French-cut green beans, drained
1 can (15 oz.) tomato sauce
1/2 onion, finely chopped
1 tbsp. flour
1 tbsp. oregano
1 tsp. parsley
Salt and pepper, to taste
Garlic salt or powder, to taste, or one pressed garlic clove

Prepare mashed potatoes according to your normal method.

In medium skillet, brown the ground beef; drain. Add onion, garlic salt/powder (or pressed garlic clove), salt and pepper to the meat, cook for about 2 minutes more. Pour the can of tomato sauce into the meat, add oregano and parsley, then stir in the flour. Cook until thickened.

Spread the meat and sauce mixture in the bottom of an 8 x 12-inch greased baking dish. Then spread the uncooked green beans in a layer over the meat. Finally, top with mounds of the mashed potatoes over the green beans, leaving little peaks on the tops of the potatoes.

Bake in a 375°F oven for 15-20 minutes, or until the tips of the mashed potatoes begin to turn a golden color.

~ Optional: Sprinkle a little bit of cheese on top during the last 5 minutes of baking. Serve with rolls and butter.

=== MAKES 6 SERVINGS ===