Andrea's Argentinean Shepherd Pie

6 large russet potatoes (or about 6 cups leftover mashed potatoes)

1 stick butter

1 cup milk

salt, to taste

1 large onion, chopped

1/3 cup chopped green onions

2 garlic cloves, minced

2 tablepoons olive oil

1 pound ground beef

1 teaspoon salt

1 teaspoon crushed red pepper

1/4 teaspoon nutmeg

1/2 teaspoon oregano

1/4 cup Greek green or black olives, chopped

1/2 cup shredded mozzarella cheese

cooking spray



To make mashed potatoes:  Peel and rinse the potatoes.  Chop into 1 inch dice, and put in a large pan covered with one inch of water.  Bring the water to a boil over high heat. Lower heat, but only enough to maintain boiling.  Boil for 20-25 minutes, or until potatoes can be easily pierced with a knife.  Drain the potatoes in a colander, and using a ricer, rice the potatoes back into the pot. Add the butter to the riced potatoes, and stir until incorporated.  Stir in the milk a little at a time.  Taste for salt, and add as desired.

Preheat the oven to 350 degrees.  Heat a skillet over medium heat, heat the olive oil, and add the onion, green onions and garlic. Saute until translucent but not brown.  Add the beef, and shop with a flat spatula until broken up in small pieces and until the beef has cooked through, about 7 minutes.  Add in the spices about halfway through.  Taste for salt and add as desired.  Stir in the chopped olives.

Coat a 9 by 9 casserole dish with cooking spray.  Take a large scoop of mashed potatoes and spread an even layer about a half inch thick across the bottom of the dish.

Next, add the meat filling, making an even layer across the bottom of the pan.  Spread the remaining mashed potatoes. Top with cheese.

Bake in the oven for 40 minutes, or until the cheese on top has melted and browned to a dark brown crusty color.

Let cool a few minutes and serve.