GMA Recipe: Alden's Grandmother's Meat and Potato Casserole

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Alden's Grandmother's Meat and Potato Casserole
From chef and author Emeril Lagasse
Friday, September 16, 2005

Chef Emeril Lagasse calls New Orleans home. If ever there was a need for comfort food it is now, in the wake of the devastation in the Gulf Coast. This recipe comes from his wife Alden's grandmother. He made it on Good Morning America.

Ingredients

1 pound fresh green beans, trimmed

2 pounds russet potatoes, peeled and cubed

1 tablespoon plus 1 teaspoon salt

5 tablespoons unsalted butter

1 tablespoon freshly ground black pepper

3/4 cup whole milk

1 tablespoon olive oil

2 pounds ground beef

2 cups chopped yellow onions

1 cup chopped celery

1 tablespoon minced garlic

One 16-ounce can whole tomatoes, crushed with the juice

2 cups shredded Cheddar cheese (optional)

Directions

Preheat the oven to 350°F.

Bring a medium pot of water to a boil. Add the green beans and cook until tender, about 6 minutes.

Drain the beans and put them in a large bowl filled with ice and water to cool. Drain again and reserve.

Meanwhile, combine the potatoes and 1 teaspoon salt with water to cover in a medium saucepan over high heat and bring to a boil. Lower to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return to the pan.

Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk. Mash the potatoes until smooth but slightly lumpy and reserve.

Heat the olive oil in a large heavy skillet over medium-high heat. Add the ground beef, season with the remaining 2 teaspoons salt and 2 teaspoons black pepper, and cook, stirring, until well browned, about 6 minutes.

Add the onions and celery and cook, stirring, until the vegetables begin to soften, about 2 minutes.

Add the garlic and cook until fragrant, about 30 seconds.

Add the green beans and cook for 5 minutes, stirring occasionally.

Add the tomatoes and cook, stirring, for 5 minutes.

Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes.

Remove from the heat and reserve for later use.

Spread half of the potatoes in the bottom of a 9 x 13-inch baking dish. Pour in the meat mixture, then top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour.

Remove from the oven and serve hot.

Recipe copyright 2005, Emeril Lagasse