Shelly's Recipe

MEAT AND POTATO CASSEROLE

Category: Ground

1 lb fresh green beans, trimmed
2 lb russet potatoes, peeled and cubed
1 tbsp plus 1 tsp salt
5 tbsp unsalted butter
1 tbsp pepper
3/4 cup milk
1 tbsp olive oil
2 lb ground beef
2 cups chopped onion
1 cup chopped celery
1 tbsp minced garlic
1 (16 oz) can whole tomatoes, crushed with the juice
2 cups shredded cheddar cheese

Preheat oven to 35. Bring a pot of water to a boil. Add the beans and cook until tender, about 6 minutes. Drain and transfer to an ice water bath to stop the cooking. Drain and set aside.

In another pot place the potatoes and 1 tsp of salt. Cover with water by 1 inch and bring to a boil. Reduce the heat to a simmer and cook until tender, 20-25 minutes.

Drain the potatoes and return the potatoes to the pot. Set over low heat and add the butter salt and pepper and 1/4 cup milk. Mash potatoes until the mixture is smooth but slightly lumpy. Set aside.

Heat the olive oil in a large skillet. Brown the beef and salt pepper. Cook until vegetables are softened. Add garlic and cook until fragrant, about 30 seconds. Add the beans and cook for 5 minutes. Add the tomatoes and cook 5 minutes. Add the remaining 1/2 cup milk and cook, stirring for 4 minutes. Remove from heat and reserve for later use.

Spread half of the potatoes in the bottom of a 13x9 inch baking dish. Pour in the meat mixture and top with remaining potatoes. Sprinkle with cheese and bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve hot. Serves 10-12.