Ground Beef and Mashed Potato Casserole

Ingredients

• 500 grams (17 1/2 ounces) ground beef (or a mix of ground beef and pork)
• 50 grams (1 3/4 ounces) Portuguese chouriço
• 1 medium onion
• 100 ml (1/2 cup) tomato pulp
• 50 ml (1/4 cup) olive oil
• 1 egg yolk
• 1 teaspoon pepper
• 1 teaspoon nutmeg
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1.2 kg (2 2/3 pounds) russet potatoes (or yukon gold potatoes)
• 1 tablespoon butter or margarine to room temperature
• Juice of half lemon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pepper
• 350 ml (1 1/2 cups) warm whole milk
• Salt (to taste)
• Water (about 1.5 l (6 cups))

Instructions

1. 1

   In a large saucepan, add the chopped onion, the skinless chouriço cut into small pieces and the olive oil. Stir and sauté over low heat for about 7 to 8 minutes, stirring occasionally.

2. 2

   Add the ground beef and season with tomato pulp, salt, garlic powder, pepper and nutmeg. Stir and cook over medium-low heat for about 10 to 12 minutes, stirring occasionally.

3. 3

   Meanwhile, peel and wash the potatoes. Cut them into small pieces.

4. 4

   Place potatoes in a large saucepan or large pot. Cover the potatoes with salted water (the water should cover all the potatoes). Bring to a boil over high heat. When starts boiling, reduce to medium low heat and cook just until the potatoes are fork tender, about 15 to 20 minutes.

5. 5

   Turn off the heat and drain the potatoes cooking water. Mash the cooked potatoes with a potato masher.

6. 6

   Season with lemon juice, pepper, nutmeg, margarine (or butter) and milk. Place the pan back on medium-low heat and stir with a wooden spoon until potatoes are smooth and creamy.

7. 7

   Preheat the oven to 180ºC (350ºF).

8. 8

   In a baking dish, place a layer of mashed potatoes, a layer of beef and a layer of mashed potatoes. Brush the top with beaten egg yolk.

9. 9

   Bake for about 30 to 40 minutes or until golden brown.