Serves: 8 | Prep Time: 15 minutes | Cook Time: 1 hour
Ingredients:
1 1/2 pounds russet potatoes, peeled and diced
1/2 cup heavy cream
5 tablespoons unsalted butter
1 1/2 teaspoons kosher salt, divided
3 cloves garlic, minced
2 tablespoons olive oil
1 medium white onion, diced
1/2 cup diced celery
3/4 cup chopped green bell pepper
2 pounds ground beef
1 cup crushed tomatoes
2/3 cup seasoned bread crumbs
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons tomato paste
Fresh parsley, for garnish
Directions
- Preheat the oven to 400°F.
- Place the potatoes in a pot and fill with water until they are covered. Bring the water to a boil on high heat. Reduce the heat to keep the water simmering. Allow the potatoes to cook for approximately 15 minutes, until they are tender. (Test the potatoes by stabbing them with a fork.)
- Drain the water when the potatoes are cooked.
- Add the heavy cream, butter, 1 teaspoon of kosher salt, and one clove of minced garlic. Mash the potatoes until they are smooth and the ingredients are well blended.
- Place a cast-iron skillet on the stove and heat it on high. Just before the skillet starts to smoke, add the olive oil, onion, celery, and bell pepper, and sauté until they are soft.
- Add the ground beef and sauté until it is cooked.
- Remove from the heat and add the remaining salt, crushed tomatoes, bread crumbs, Worcestershire sauce, and tomato paste. Mix the sauce into the ground beef filling.
- Spread the meat filling into a casserole dish or the cast-iron skillet. Spread the mashed potatoes evenly over the meat filling. Place the casserole in the middle of the oven and let it bake for 25 minutes.
- Garnish with parsley.
