8,3 / 10
ready in 1 hr 15 min.
- 24 ounces potatoes (peeled and cut into cubes)
- kosher salt (to taste)
- 3 tablespoons butter (at room temperature)
- 0.333 cup warm milk
- freshly ground Black pepper (to taste)
- ¼ cup chopped, fresh Basil (may substitute green onions)
- 1 tablespoon good-quality olive oil
- 1 onion (peeled and chopped)
- 1 stalk Celery (rinsed; trimmed and chopped)
- 16 ounces lean Ground beef
- 2 tablespoons Tomato paste
- 1 ¾ cups canned Diced tomatoes
- 1 cup Beef stock
- 1 tablespoon Worcestershire sauce
Preheat oven to 425º F / 220º C. Coat an 8 x 8-inch / 20 x 20 cm casserole dish with nonstick cooking spray.
Place the potatoes in a large saucepan over high heat and cover with cold water; add a generous pinch of salt. Bring to a boil; reduce heat to medium-low. Cook, partially covered, for 10 to 15 minutes or until potatoes are fork tender.
Drain potatoes and return to the hot saucepan; roughly mash. Add the butter, milk and chopped basil, stir with a wooden spoon until smooth. Season with salt and pepper; cover and keep warm.
Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add the onion and celery; saute for 2 to 3 minutes or until tender. Increase heat to high and add the ground beef. Cook, stirring constantly to break up the beef, for about 5 minutes or until browned. Add the tomato paste, tomatoes, stock and Worcestershire sauce. Cook, stirring occasionally, for 15 minutes or until sauce has thickened. Season with salt and pepper.
Spoon beef mixture into a baking dish. Top with mashed potatoes. Bake for 15 to 20 minutes or until potatoes begins to turn golden. Serve.