Instructions: 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.

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