|6-8||PEI Baking Potatoes|
|1 cup / 250ml||hot cooking liquid|
|1lb / 450g||lean ground beef|
|4-5||garlic cloves, crushed|
|1 cup / 250ml||fresh breadcrumbs|
|3/4 cup / 175ml||peas, fresh or frozen|
|3/4 cup / 175ml||corn, frozen or canned|
|1 tbsp / 15ml||Worcestershire sauce|
|1/4 tsp / 1ml||hot red pepper sauce|
|19 oz / 540 ml||chickpeas, rinsed, chopped|
|1 1/2 tsp / 7ml||dried oregano|
|1 tsp / 5ml||paprika|
|28 oz / 796 ml||can tomtoes, chopped|
DirectionsCook potatoes in a covered pot with 1inch water for 20 minutes, until tender. Drain, reserving hot liquid. Mash potatoes with 2-3 garlic cloves, liquid, salt and pepper. Meanwhile brown beef in a large skillet. Add onions and rest of garlic and cook until tender. Drain fat. Add chickpeas and tomatoes. Simmer gently for 10 minutes. Add breadcrumbs, peas, corn, Worcestershire sauce, hot pepper sauce and oregano. Transfer to a lightly greased 10inch x 8inch(2.5L) casserole dish. Spread with mashed potatoes. Dust with paprika. Bake at 400 ºF (200º C) for 30 minutes.
This potato recipe is brought to you courtesy of PEI Potato Board.