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Categories:
green beans russet potatoes salt unsalted butter freshly ground black pepper milk olive oil ground lamb yellow onions celery garlic tomatoes Cheddar
Viewed: 25 - Published at: 5 years agoIngredients
- 1 pound fresh green beans, trimmed
- 2 pounds russet potatoes, peeled and cubed
- 1 tablespoon plus 1 teaspoon salt
- 5 tablespoons unsalted butter
- 1 tablespoon freshly ground black pepper
- 3/4 cup whole milk
- 1 tablespoon olive oil
- 2 pounds ground lamb, or ground beef
- 2 cups chopped yellow onions
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 1 (16-ounce) can whole tomatoes, crushed with the juice
- 2 cups shredded Cheddar
Method
- Preheat the oven to 350 degrees F.
- Bring a pot of water of lightly salted water to a boil.
- Add the green 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 teaspoon of the salt in a large saucepan, cover with water by 1-inch, and bring to a boil.
- Reduce the heat to a simmer and cook until tender, 20 to 25 minutes.
- Drain the potatoes and return the potatoes to the pot.
- Set over low heat and add the butter, 1 teaspoon of the salt, 1 teaspoon of the black pepper, and 1/4 cup of the milk.
- Mash with a potato masher over medium-low heat to incorporate the ingredients and until the mixture smooth but slightly lumpy, 3 to 4 minutes.
- Set aside.
- In a large, heavy saute pan or skillet, heat the oil over medium-high heat.
- Add the lamb or beef, the remaining 2 teaspoons salt and 2 teaspoons freshly ground black pepper, and cook, stirring, until well browned, about 6 minutes.
- Add the onions and the celery, and cook, stirring, until the vegetables begin to soften, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add the green beans, and cook for 5 minutes, stirring occasionally.
- Add the tomatoes and cook, stirring for 5 minutes.
- Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes.
- Remove from the heat and reserve for later use.
- Spread half of the potatoes in the bottom of a 9 by 13-inch baking dish.
- Pour in the meat mixture, and top with the remaining mashed potatoes.
- Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour.
- Remove from the oven and serve hot.