Spiced Shepherd’s Pie

POTATO-FETA TOPPING
3 lb All-purpose potatoes;
-peeled,cut in 2″ pcs
Salt
2 tb Butter or margarine
1/4 ts Freshly ground pepper
1 c Crumbled feta cheese; 5
-ounces
1/4 c Freshly grated Parmesan
-cheese

1. Heat oil in large skillet over high heat. Add onions and garlic; cook 1
minute. Add beef, stirring to break up meat, and cook until no longer pink,
5 to 7 minutes. Drain tomatoes, reserving 1/3 cup liquid; add tomatoes and
reserved liquid to skillet with Parmesan, mint, cinnamon, oregano,
allspice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking up
tomatoes with back of spoon, 3 minutes. Transfer mixture to shallow 2-quart
casserole.

2. Make Potato-Feta Topping: Meanwhile, heat oven to 400?F. Combine
potatoes, 1/2 teaspoon salt and water to cover in large saucepan. Bring to
boil, reduce heat and simmer until tender, 15 to 20 minutes. Drain,
reserving 1/2 cup cooking liquid. Return potatoes to pan and mash with
potato masher and butter. Stir in reserved cooking liquid, pepper and
cheeses. Spoon potato mixture over beef filling, mounding with back of
spoon. Bake 35 to 40 minutes, until top is lightly browned. Makes 8
servings.