Ingredients:

  • 1 lb (454g) ground beef (at least 80/20 for flavour)
  • 1 medium onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 lbs (900g) russet potatoes, peeled and quartered
  • ½ cup (120ml) milk (whole milk preferred for richness)
  • 4 tablespoons (57g) unsalted butter, softened
  • Salt and pepper to taste
  • 2 cups (225g) shredded cheddar cheese

Instructions:

  1. Brown ground beef in a large skillet. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the skillet and sauté until softened.
  3. Stir in crushed tomatoes, tomato sauce, Italian seasoning, salt, pepper, and Worcestershire sauce. Bring to a simmer and cook for 15 minutes, stirring occasionally, allowing the flavours to meld.
  4. While the sauce simmers, boil potatoes in salted water until tender.
  5. Drain potatoes and return them to the pot. Mash with milk and butter until smooth and creamy. Season with salt and pepper to taste.
  6. Spread the ground beef mixture evenly into the prepared baking dish.
  7. Spread the mashed potatoes evenly over the ground beef mixture.
  8. Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  10. Let stand for 5-10 minutes before serving.