Description: A pie with meat crust.

From: Anachan Kvamme's blog (http://www.kvammefamily.com/anachan/trythis.html)

Ingredients:

• • 4 medium-size potatoes, peeled and quartered (I use a few more)

  • 1 teaspoon salt

  • 1/2 cup skim milk (for a richer version, use whipping cream, which I don't usually have in my 'fridge)

  • 1 pound lean ground beef (works even if it's not lean)

  • 3 Tablespoons fine dry bread crumbs (oatmeal works, as well, when you crush it between your fingers)

  • 1 large egg, lightly beaten

  • 1 clove garlic, crushed (or equivalent of garlic powder)

  • 1/2 teaspoon dried oregano, crumbled

  • 1 large tomato, cored, seeded, and chopped, (OR 1 cup drained and chopped canned tomatoes)

  • 1 cup shredded low-fat mozzarella cheese, about 4 ounces

  • 1 10–oz. package frozen chopped spinach, cooked and drained well (OR 1 can spinach, drained)

Instructions:

• 1. Preheat oven to 350 degrees Fahrenheit. Cook the potatoes in a covered large saucepan with half the salt in boiling water until tender—about 20 minutes. Drain, then mash the potatoes with the milk until smooth. Adjust the salt to taste and set aside.

  2. In a large bowl, combine the beef, remaining salt, bread crumbs, egg, garlic, and oregano. Make a crust by pressing the mixture across the bottom and up the sides of a greased 9–in. pie pan.

  3. Fill the "meat crust" with the following layers: the tomato, the cheese, then the spinach. (I sprinkle a little basil over the cheese.) Top with the mashed potatoes and smooth with a rubber spatula. Bake, uncovered, until the "crust" shrinks from the sides of the pan—about 30 minutes.