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
March 12, 2004

Inspired by St. Patrick's Day. Great any day! Emeril Lagasse brings you this hearty recipe 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 lamb, or 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

Directions

Preheat the oven to 350° F.

Bring a pot of water of lightly salted water to a boil. Add the green beans and cook until tender, about 6 minutes. Drain and transfer to an ice water bath to stop the cooking. Drain and set aside.

In another pot, place the potatoes and 1 teaspoon of the salt in a large saucepan, cover with water by 1-inch, and bring to a boil. Reduce the heat to a simmer and cook until tender, 20 to 25 minutes.

Drain the potatoes and return the potatoes to the pot. Set over low heat and add the butter, 1 teaspoon of the salt, 1 teaspoon of the black pepper, and 1/4 cup of the milk. Mash with a potato masher over medium-low heat to incorporate the ingredients and until the mixture smooth but slightly lumpy, 3 to 4 minutes. Set aside.

Heat the olive oil in a large, heavy sauté pan or skillet over medium-high heat. Add the beef, the remaining 2 teaspoons salt and 2 teaspoons freshly ground black pepper, and cook, stirring, until well browned, about 6 minutes. Add the onions and the celery, and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add 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.

Meat and Potato Casserole

Spread half of the potatoes in the bottom of a 9 x 13-inch baking dish. Pour in the meat mixture, and 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.

Makes 10 to 12 servings.

Recipe courtesy of Emeril Lagasse copyright © 2004.