Ingredients
The following ingredients have 6 Servings
- 1.5lbs ground beef
- 1 cup crushed tomatoes
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tomatoes, diced
- 1.5 Tbsp flour
- 2 Tbsp butter
- 1/3 cup chopped parsley
- 1 sprig rosemary, minced
- 1 1/2 cup grated parmesan cheese
- 1 egg yolk
- Salt and pepper to taste
- 1.5lbs Russet Potatoes
- 1 8oz package cream cheese
- 1 cup heavy cream
- Nutmeg to taste
- Salt and pepper to taste
- 2 cups shredded mozzarella
Instruction
- Preheat oven to 375 degrees.
- In a large pot, cook the potatoes in salted water until fork tender. Once the potatoes are done, let them cool a bit (just enough so you can handle them) and then peel them.
- While they are still hot, mash them in a bowl and reserve.
- In a sauce pan, heat the heavy cream and the cream cheese, whisking until the cream cheese dissolves.
- Add the heavy cream/cream cheese to the potatoes and mix well until you have a smooth mixture.
- Season with salt and pepper and reserve.
- In a large skillet, heat the butter and sauté the garlic and onions until translucent.
- Add the tomatoes and the herbs and cook for about 2 minutes.
- Add the ground beef and cook until browned (about 10 minutes).
- Add the flour, the parmesan cheese and the crushed tomatoes.
- Cook until the sauce thickens slightly.
- Add the egg yolk and season with salt and pepper.
- Transfer the beef to a seasoned 12-inch cast iron skillet.
- Top with mashed potatoes and then with the mozzarella.
- Bake in over for 30 minutes or until the cheese has melted and browned.
