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| PEI Potato and Beef Pizza Pie |
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| 3 cups | |  | | PEI Hash Brown Potatoes or leftover PEI potatoes, cut into small cubes | | | | 750 ml | | 2 | | | | eggs, slightly beaten | | | | 2 | | 1/4 cup | | | | parmesan cheese | | | | 50 ml | | 1 lb | | | | ground beef | | | | 500 g | | 1/2 cup | | | | onion, finely chopped | | | | 125 ml | | 1 tsp | | | | dried oregano | | | | 5 ml | | 1 1/2 cups | | | | spaghetti sauce | | | | 375 ml | | to taste | | | | salt and pepper | | | | to taste | | 2 cups | | | | broccoli florets | | | | 500 ml | | 1 1/2 cups | | | | mozzarella cheese | | | | 375 ml |
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| Combine potatoes, eggs and cheese. Grease a 10" (28.5cm) pie plate and press potatoes over bottom and up the sides. Brown ground beef and onion; drain any fat. Add oregano and pasta sauce. Meanwhile, cook broccoli only until tender crisp; add to meat mixture. Season to taste with salt and pepper if desired. Spoon into potato crust and top with cheese. Bake in 350 F (180 C) oven for 25-30 minutes. Makes 6-7 servings. |
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