Homemade, hearty, and wonderfully aromatic: a layer of velvety mashed potatoes with mozzarella, topped with a generous Bolognese sauce and a golden cheese crust. Ideal for a family dinner, and the leftovers taste even better the next day.
Ingredients
- Potatoes — 2.2 lb | 1 kg
- Ground meat (beef or a beef-pork blend) — 14 oz | 400 g
- Onion — 1
- Carrot — 1
- Celery stalk — 1
- Garlic — 2 cloves
- Tomato paste — 1 tbsp | 1 tbsp
- Crushed tomatoes in their own juice — 14 oz | 400 g
- Mozzarella — 7 oz | 200 g
- Butter — 1.4 oz | 40 g
- Milk — 3 tbsp | 50 ml
- Ground paprika — to taste
- Salt and black pepper — to taste
- Sugar — a pinch
Step-by-step recipe
- Peel the potatoes, cut into large chunks, and boil in salted water until tender, 15–20 minutes. Drain well.
- Mash the potatoes with the butter and milk until creamy. Stir in 3.5 oz | 100 g of the grated mozzarella, then season with salt to taste.
- Finely chop the onion, carrot, and celery stalk. Sauté over medium heat until softened, 5–7 minutes, adding a little water if needed.
- Add the minced garlic and ground meat. Cook, breaking up the meat, until browned, 7–10 minutes.
- Stir in the tomato paste, crushed tomatoes, paprika, a pinch of sugar, and season with salt and pepper. Simmer over low heat until noticeably thickened, 10–15 minutes.
- Preheat the oven to 400°F | 200°C. Spread the mashed potatoes in a baking dish and smooth the surface. Top with the Bolognese sauce and sprinkle with the remaining 3.5 oz | 100 g mozzarella.
- Bake for 10 minutes, until the cheese melts and turns golden. Let stand for 5 minutes before serving.
Nutritional value per serving
| Calories | ≈ 445 kcal |
|---|---|
| Protein | ≈ 23 g |
| Fat | ≈ 21 g |
| Carbohydrates | ≈ 33 g |
| Fiber | ≈ 3 g |
| Sugars | ≈ 6 g |
| Sodium | ≈ 800 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Mashed potato texture: for a silkier result, add another 1–2 tbsp | 20–30 ml milk. For a lighter mash, use a ricer or potato masher.
- Cheese: replace part of the mozzarella with a sharper cheese, such as cheddar, or add a little Parmesan for a more savory crust.
- Herbs: Italian seasoning, oregano, or basil all work beautifully in the sauce. Add them sparingly so they do not overpower the tomato and meat.
- Spicy note: a little hot paprika or chili flakes will give the dish a lively edge.
- Make ahead and storage: assemble the casserole ahead of time, refrigerate for up to 24 hours, and bake just before serving. Leftovers reheat well in the oven at 320°F | 160°C, covered with foil.
FAQ
Which ground meat is best for this casserole?
A beef and pork blend is ideal for balancing juiciness and flavor. All-beef works too and will be a little leaner.
What can I use instead of mozzarella?
Cheddar, Gouda, Tilsit, or a mix with a little Parmesan all work well. The key is a cheese that melts beautifully.
Can I freeze the casserole?
Yes. Let it cool, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven at 320°F | 160°C until hot in the center.