Sloppy Joe Casserole

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  2.5 lbs Potato, Yukon Gold
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  2 tsp 2 teaspoons kosher salt (plus additional to taste)
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  0.8 cup Buttermilk, Cultured, Low-Fat
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  1.5 tsp 1 ½ teaspoons kosher salt (divided)
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1.5 cup Carrots
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  3 Garlic(9g)
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  2.5 tsp Chili powder
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  2 tbsp Tomato Paste
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  1 cup Low Sodium Beef Broth
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  0.5 cup Ketchup
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1.5 tbsp Brown sugar
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  2 tsp Vinegar, Red Wine
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  1 cup Cheddar Cheese
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Add the potatoes and garlic to a large pot, cover with cold water by two inches, and bring to a boil over high heat. Reduce heat to low and simmer uncovered until the potatoes are fork-tender, 10–15 minutes. Drain and return potatoes and garlic to the pot.
2. 2Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and cook undisturbed until browned on one side, about 4 minutes. Break the beef into small crumbles and continue cooking until no longer pink, about 3 more minutes, then transfer to a bowl.
3. 3Add a drizzle of oil to the skillet if dry. Add the onion, bell pepper, and carrots, and cook over medium heat, stirring, until softened, about 5 minutes. Add the garlic, chili powder, and tomato paste, and cook for 1 minute until fragrant and darkened.
4. 4Mash the drained potatoes and garlic with a potato masher. Gently stir in the buttermilk, starting with ¾ cup and adding more as needed until fluffy and smooth.
5. 5Return the beef to the skillet along with the beef broth, ketchup, Worcestershire sauce, mustard, brown sugar, and vinegar. Stir well and cook over medium heat for 3–4 minutes until the liquid thickens slightly.
6. 6Remove from heat. Dollop the mashed potatoes over the beef mixture and spread into an even layer. Sprinkle the shredded cheddar evenly over the top. Bake at 375°F for 10–15 minutes until the cheese is melted and edges are bubbling.
7. 7For additional browning, turn on the broiler for 2–3 minutes, watching carefully to avoid burning. Let rest 5 minutes, then sprinkle with green onions. Divide evenly into 6 airtight containers while hot for meal prep storage.