Temperature: 375°F
Ingredients
- 1 Tbsp. olive oil
- 1 lb. lean ground beef
- 1 cup diced yellow onion
- 1 Tbsp. all purpose flour
- 1 cup canned chopped tomatoes in juice
- 1/2 cup red wine
- 1 cup California Ripe Olives, wedged
- 1 cup frozen peas
- 1 tsp. chopped rosemary
- 1/2 tsp. kosher salt
- 1/8 tsp. ground black pepper
- 1/2 lb. parsnips, peeled and cut into chunks
- 1/2 lb. russet potato, peeled and cut into chunks
- 3 Tbsp. 2% milk, heated
- 1 Tbsp. salted butter
Instructions
Heat oil in a large saute pan over medium-high heat. Add beef and onions and cook for 5-6 minutes, stirring occasionally. Stir in flour and continue cooking for another 3-5 minutes until browned. Mix in tomatoes and red wine and cook for another 2-3 minutes until slightly thickened, then add 3/4 cup of California Ripe Olives (www.calolive.org), peas, rosemary, salt and pepper. Pour into a deep pie dish and set aside. Boil parsnips and potatoes in salted water for about 12-15 minutes until fork tender. Drain, then return to pan. Mash with a potato masher or fork, then stir in milk, butter and remaining California Ripe Olives. Spread mixture on top of meat and bake in a 375°F oven for 40-45 minutes. Serves 4. Nutritional Analysis Per Serving: Calories 390, Fat 14g, Cholesterol 70mg, Sodium 700mg, Carbohydrate 36g, Protein 28g, Calories from fat 32% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!
