Meat and Potato Casserole
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 beef
2 cups chopped yellow onions
1 cup chopped celery
1 tablespoon minced garlic
One 16-ounce can whole tomatoes, crushed with the juice
2 cups shredded Cheddar cheese (optional)
Preheat the oven to 350 degrees F.
Bring a medium pot of water to a boil. Add the green beans and cook until
tender, about 6 minutes. Drain the beans and put them in a large bowl filled
with ice and water to cool. Drain again and reserve.
Meanwhile, combine the potatoes and 1 teaspoon salt with water to cover in a medium saucepan over high heat and bring to a boil. Lower to a simmer and
cook until tender, 20 to 25 minutes. Drain the potatoes and return to the
pan. Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup
milk. Mash the potatoes until smooth but slightly lumpy and reserve.
Heat the olive oil in a large heavy skillet over medium-high heat. Add the
ground beef, season with the remaining 2 teaspoons salt and 2 teaspoons
black pepper, and cook, stirring, until well browned, about 6 minutes. Add
the onions and celery and cook, stirring, until the vegetables begin to
soften, about 2 minutes. Add the 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 x 13-inch baking dish. Pour
in the meat mixture, then 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.
Makes 10 to 12 servings