Ingredients
2-1/2 pounds lean ground beef
1/2 cup butter or margarine
1 onion, finely chopped
2 cloves garlic, crushed
1/4 cup all-purpose flour
1 cup beef broth
2 eggs, beaten
1 teaspoon rosemary
3/4 teaspoon salt
1/4 teaspoon pepper
4 hard-boiled eggs
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 (40-ounce) can sweet potatoes
1/2 teaspoon nutmeg
Instructions
In a large skillet, brown ground beef. With a slotted spoon, remove meat from skillet and place in a large bowl.
In a medium saucepan, melt 1/4 cup butter; saute onions and garlic for 3 minutes. Remove from heat; stir in flour. Gradually stir in broth. Bring to boiling, stirring constantly, until thickened. Remove from heat; cool slightly. Gradually stir in eggs. Add sauce, rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper to meat; mix well.
Preheat oven to 375 degrees F. Spray an 8-inch springform pan with non-stick vegetable spray.
Spoon half the meat mixture into prepared springform. Arrange hard-boiled eggs, end to end, in a circle in center of pan; cover with remaining meat mixture. Spread spinach over meat.
Drain liquid from sweet potatoes. Place sweet potatoes in food processor, puree with remaining butter, nutmeg, salt, and pepper. Spread 1 cup puree over spinach. Place remaining puree in pastry bag fitted with 1/2-inch star tip; pipe in decorative pattern over all. Place springform on jelly-roll pan.
Bake for 35 minutes or until heated through.
Yield: 8 servings
Credits
Recipe from: Author unknown
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