Active Time

　　35 minutes

　　Total Time

　　45 minutes

　　We've perfected Tanya's English grandmother's version of a succulent mainstay. Leftovers can be reheated in the microwave, and you can even prepare the casserole a day ahead and pop it in the oven for a stress-free weekend dinner with friends.

　　

Ingredients

Makes 8 servings

　　4 large russet potatoes (2 1/2 pounds)

　　2 pounds (85% lean) ground sirloin

　　3 tablespoons extra-virgin olive oil

　　2 large onions (1 pound total), chopped

　　1 large garlic clove, smashed, peeled and finely chopped

　　1 (15 ounce) can tomato puree

　　1/4 teaspoon cayenne pepper

　　1 1/2 cups frozen petit peas (half of a 1-pound bag), thawed

　　3/4 cup half-and-half

　　1 teaspoon kosher salt

　　Freshly ground black pepper

　　1 cup (packed) shredded reduced-fat extra-sharp cheddar cheese (4 ounces)

　　

Step 1

1. Peel the potatoes, cut in half lengthwise, and then thinly slice; place in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are tender, about 10 minutes.

　　

Step 2

2. Right after you put the potatoes on to cook, begin the filling: Cook the ground beef in a 12-inch skillet over medium-high heat, breaking up the meat with a wooden spoon and turning frequently until the meat is nicely browned, about 7 minutes. Transfer the beef to a plate. Preheat the oven to 500°F.

　　

Step 3

3. Add 2 tablespoons oil to the same skillet. Add the onions and garlic and cook over medium heat, stirring often, until golden and tender, about 6 minutes. Return the browned meat to the pan and stir in the tomato puree and cayenne. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 10 minutes. Stir in the peas and cover to keep warm.

　　

Step 4

4. Drain the cooked potatoes well and return them to the pot. Mash well with a potato masher, and then stir in the half-and-half, salt, and pepper to taste. Spoon the warm meat mixture into a 2 1/2-to 3-quart baking dish and sprinkle the Cheddar on top. Spoon the potatoes on top of the cheese, spreading them over the meat, leaving a scant inch border around the edge.

　　

Step 5

5. Drizzle the remaining tablespoon of olive oil over the top and then bake until the potatoes are golden, about 10 minutes. Let cool for 5 minutes before serving.

　　

Nutrition Per Serving

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　　#### Nutritional analysis provided by _Real Food for Healthy Kids_

　　##### Per serving: 414 calories

　　17 g fat

　　7g saturated

　　37 g carbohydrates

　　4 g fiber

　　30 g protein

　　Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.