The original recipe is from Food Network, but I have changed it some.
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 1 rib celery, sliced
- 3 cloves garlic, minced
- 1 tablespoon salt
- 3/4 teaspoon dried Italian Seasoning
- 3 tablespoons tomato paste
- 1 pound ground beef
- 1/4 cup canned low sodium beef broth
- 1/2 teaspoon Worcestershire Sauce
- Freshly ground black pepper
- 2.5 cups Mashed Potatoes (boxed or homemade)
- 1/4 cup grated Parmesan
DirectionsPreheat Over to 375.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, garlic, half the salt, and Italian Seasoning. Cook until vegetables are tender, about 10 minutes.
Stir in the tomato paste and cook until tomato paste has turned brick red, about 8 minutes more.
Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Sprinkle with cheese, and dot with the remaining tablespoon of butter.
Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.