2 tbsp extra-virgin olive oil
5 medium carrots, peeled and sliced
1 rib celery, sliced
2 cloves garlic, crushed
1 tsp kosher salt
3/4 tsp dried oregano
3 tbsp tomato paste
1.5 kg lean ground beef
2 packages salt reduced brown gravy
Freshly ground black pepper
4 cups Mashed Potatoes, recipe below
Preheat oven to 375°F.
Heat the olive oil in a large skillet over medium heat. Add the carrots, celery, oregano and 1/2 tsp of salt. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until the tomato paste has turned brick red, about 8 minutes more. Make a well in the centre and saute the garlic for 30 seconds. Remove to a bowl. Brown the ground beef in batches, strain out liquid as needed. Once all is one, strain.
Make the brown gravy.
Clean the casserole dish or Dutch oven. Transfer the meat and vegetables to the casserole dish and pour in the brown gravy. Add another packet if the mixture looks too dry. Simmer for about 8 minutes. To make in two parts or over two days, stop here and place in the fridge.
Part 2: make the mashed potatoes and spread them over the top, leaving a 1/4-inch border around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with paprika. Bake until potatoes brown and the juices bubble around the edge. Start checking around 30 minutes. If needed, cook another 10 minutes. Let cool for 10 minutes before serving.
Adapted from: Foodnetwork.com
Mashed Potatoes
1.2 kg yellow or Yukon gold potatoes, peeled and quartered. Don’t use russet – it dissolves into the meat
2 tbsp kosher salt, plus more for seasoning
3/4 cup skim or whole milk, heated
6 tbsp unsalted butter, heated/melted
Freshly ground black pepper
Put the potatoes in a pot of boiling water seasoned with 2 tbsp of kosher salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley if using and season with salt and pepper, to taste. Do not overmix as potatoes will become starchy.