Total Calories: 419
* Using a sharp knife slice pared potatoes crosswise as thin as possible. You should have about 4 cups. In a large skillet over medium-high heat, melt butter or margarine. Add 2 cups potatoes and 1/4 teaspoon salt. Turn the potatoes with a pancake turner to coat with butter or margarine. Set the timer and cook for 10 minutes. Remove the potatoes from the skillet, place in a bowl, and set aside. Repeat the same steps with the remaining potatoes. Dip a paper towel into the solid shortening and spread a thin layer over the bottom and sides of a 10-inch pie pan. Line the bottom and sides with potato slices to look like a crust. Save 6 potato slices for the top. Filling:
*Heat the oven to 350°. In the same skillet that you cooked the potatoes, cook onion and garlic until golden. Add the ground beef and cook until browned, breaking up chunks of meat with a wooden spoon as it cooks. Add the remainder of the ingredients except the black olives for the garnish. Stir well. Using a slotted spoon, spoon the mixture into the potato shell. Garnish the top with the saved potato slices and top each with an olive half. Set the timer and bake in the oven for 4 minutes, or until the potatoes are soft and the edges are lightly browned. Use potholders to remove the pie pan from the oven. Allow the pie to stand at room temperature for 5 to 10 minutes before cutting.
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