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Print this Recipe    Beef Potato Pie

Provencal Beef and Potato Pie

1 onion chopped
2 cloves garlic, chopped
1 1/2 tablespoons olive oil
1 lb ground beef
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 1/2 lbs potatoes
1 16 oz can tomatoes
3 tablespoons dried breadcrumbs
1 tablespoon chopped fresh parsley
salt
pepper

Heat oven to 450. Oil a 2 quart glass casserole. Chop onion and
garlic. Cook onion in 1 Tbsp. oil until soft. Add garlic and cook
1 minute. Crumble beef into same pan, add 1 tsp. salt, 1/2 tsp.
pepper, the thyme, and marjoram and cook until browned.

Peel potatoes and cut in thin slices. Drain and chop tomatoes.
Add tomatoes and bread crumbs to beef. Arrange half of the potatoes,
overlapping on bottom and halfway up sides of well greased baking
dish. Fill with beef and tomato mixture. Cover with potato slices.
Brush top with 1/2 Tbsp. oil. Bake until browned, 30-35 minutes.
Invert onto serving dish and sprinkle with parsley.

Serves 4

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