Sometimes I change up the recipe and top this casserole with crumbled feta cheese. I like serving it with a simple Greek salad, pita bread, and a great red wine. Can also be made w/ ground lamb. Added 3/4 tsp allspice to recipe

Ingredients

3	pounds potato, peeled, cut into 1/4-inch-thick slices
2	cup chopped onion (about 1 medium)
4	garlic cloves, chopped
2	pound ground beef
1	cup chopped red bell pepper
1	cup tomato sauce
1	teaspoon salt
1	teaspoon ground cumin
1/2	teaspoon freshly ground black pepper
1	teaspoon ground cinnamon
1/2	cup finely chopped fresh flat-leaf parsley
1 1/2	cups 1% low-fat milk
3	large eggs, lightly beaten

Directions

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned. Transfer potato to bowl. Repeat procedure with cooking spray and remaining potato slices.
   
   
2. Preheat oven to 350°.
   
   
3. Recoat pan with cooking spray. Add onion, garlic, and lamb to pan; cook 3 minutes or until lamb begins to brown. Add bell peppers, tomato sauce, salt, cumin, black pepper, cinnamon, and parsley; cook 10 minutes.
   
   
4. Arrange half of potato slices in a 13 x 9–inch baking dish coated with cooking spray. Arrange lamb mixture over potatoes; top with remaining potato slices. Combine milk and eggs in a small bowl; pour over potato mixture. Bake at 350° for 30 minutes or until top is golden and set. Remove from oven; let stand 10 minutes before serving.
   
   

Categories

Beef, Potatoes, Main Dish, Greek, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in phosphorus High in selenium High in vitamin B6 High in vitamin B12 Very high in vitamin C High in zinc

Bad points High in cholesterol