Food and Recipes Dish Casserole Meatloaf Casserole 4.8 (5) 5 Reviews This casserole is a Southern twist on a classic Shepherd's Pie. The meat filling is flavored with Worcestershire and tomato, giving it the characteristic flavor of Southern meatloaf, while the creamy mashed potato topping is enriched with garlic, butter, and chives. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on January 4, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 55 mins Total Time: 1 hrs 20 mins Ingredients 1 1/2 pounds russet potatoes 1/2 cup half-and-half 5 tablespoons unsalted butter 1 1/2 teaspoons kosher salt, divided 3 cloves garlic, minced and divided 1/4 cup freshly chopped chives 2 egg yolks 2 tablespoons vegetable oil 1 medium sized onion, diced 3/4 cup diced green pepper 1/2 cup diced celery 2 pounds lean ground beef 1 cup tomato sauce 2/3 cup breadcrumbs 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons tomato paste fresh parsley for garnish (optional) Directions Peel and dice potatoes into 1/2-inch cubes. Place into medium-sized pot with a lid, and cover potatoes with cold water. Cover the pot and bring to a boil over high heat, then remove the lid of the pot and reduce the heat to medium-low, allowing the potatoes to simmer until tender, about 15 minutes. Strain potatoes and return to the pot. Mash the potatoes until smooth. Stir in half-and-half, butter, 1 tsp. kosher salt, 1 clove of garlic, and chives. Once fully combined, stir in the two egg yolks until completely incorporated, and set aside. Preheat the oven to 400°F. Heat the vegetable oil in a large skillet until shimmering. Add onion, bell pepper, and celery. Sauté over medium-high until completely soft, about 8 minutes. Add the ground beef and stir until the meat is fully cooked. Add 1/2 tsp. kosher salt, tomato sauce, breadcrumbs, Worcestershire sauce, and tomato paste. Evenly spread the meat filling into a 2 1/2-qt. casserole dish. Top the meat mixture with the mashed potatoes, carefully spreading the mashed potatoes over the entire surface of the meat. Bake for 25 minutes. Micah A. Leal Rate it Print