1130 Recipes from 34 Countries with 329 Translations by 42 Translators in 16 Languages Help Translate

How to Prepare

  1. Step 1

    Place potatoes in a large sauce pan over medium-high heat and cover with cold water. Bring to a boil, lower the heat and cook partially covered until soft, 35 to 45 minutes. Remove from heat and drain.

  2. Step 2

    While potatoes are still hot, transfer to a food processor; add butter, milk, garlic powder, onion powder, salt and pepper. Process until smooth, about 1 minute. Set aside.

    **If food processor is unavailable, you can use a blender to make the mashed potatoes. If none of those appliances are available, a potato masher or fork will do the job; just make sure potatoes and milk are hot and butter is at room temperature to ease the process.

  3. Step 3

    Preheat oven to 400 degrees F. In a large skillet over medium-high heat, add olive oil until shimmering. Add onion and cook, stirring occasionally, until soft; 3 to 4 minutes. Add garlic and cook until fragrant, 40 seconds.

  4. Step 4

    Add ground chuck and beef bouillon. Season with salt and pepper. Cook, stirring occasionally, until meat is browned; 5 minutes.

  5. Step 5

    Reduce heat to medium, add tomatoes and cover the skillet. Cook, stirring occasionally, until sauce has thickened and tomatoes are soft; 15 minutes. Remove from heat and fold in scallions, basil and flat-leaf parsley.

  6. Step 6

    Place half of mashed potatoes on the bottom of a medium ovenproof deep-dish. Cover with ground beef sauce and top with remaining mashed potatoes. Sprinkle Parmesan cheese on top and bake until top is golden brown and pie is heated through; 10 to 15 minutes.

  7. Step 7

    Remove from oven and let cool 15 minutes. Serve with jasmine rice on the side (optional).

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