Step 1
Place rack in center of oven; preheat to 400°. melt 1 tbsp. unsalted butter Heat in a large skillet or medium Dutch oven over medium-high heat. Add to 1 pound ground beef (preferably 20% fat), 1½ tsp. diamond crystal or 1 tsp. Morton’s Kosher Saltand ½ tsp. freshly ground pepper Cook, stirring and cutting meat into small pieces with a wooden spoon or heatproof rubber spatula, until browned and cooked through, about 5 minutes; remove pot from heat. Use a slotted spoon to transfer meat to a 13×9″ baking dish. Pour off all but 1 tablespoon fat from pan; discard. (Do not rub off any browned bits.)
Step 2
melt 1 tbsp. unsalted butter Heat in the same pot over medium-high heat. Add to 1 pound zucchini, zucchini, or white mushrooms (depending on season), roughly chopped, ½ large onion, roughly chopped, 1 tsp. diamond crystals or ½ tsp. Morton’s Kosher Saltand ½ tsp. freshly ground pepper Mix well and cook, mostly undisturbed, until the vegetables begin to brown, about 5 minutes. Continue to cook, stirring frequently, until tender, 8-10 minutes more. Transfer to roasting pan and stir into meat. Spread into an even layer.
Step 3
remaining melt 4 tbsp. unsalted butter Heat in the same pot over medium heat. Add to 1 large carrot, peeled and roughly chopped, 1 large celery stalk, roughly chopped, 3 cloves garlic, minced, ½ tsp. diamond crystals or ¼ tsp. Morton’s Kosher Salt, ½ tsp. freshly ground pepperand the remaining ½ large onion, roughly chopped. Cook, stirring occasionally, until vegetables are tender and lightly browned, 8-10 minutes. Caesar⅓ 42 g (cup) all-purpose flour Fry evenly, stirring constantly, until no dry flour remains, about 3 minutes.
Step 4
Stirring constantly, add gradually 2½ cups whole milkThen 1½ cups low-sodium vegetable broth and 1 tbsp. soy sauce. Cook, stirring frequently, until sauce thickens, about 3 minutes. Remove from heat and stir ¼ cup chopped parsley. Taste the sauce and season with more salt and pepper if needed.
Step 5
Top meat mixture 2 cups frozen corn, green beans and/or peasthen drizzle with sauce. dispersion 4 oz. Cheddar cheese, coarsely grated (about 1 cup)evenly arranged A 32 oz. Bags of frozen mashed potatoes In a single layer on top, gently press them in to adhere. (There may be additional content, depending on how you arrange it.)
Step 6
Bake the hot dish for 45-50 minutes, until the top is bubbling and the potato chunks are browned. Season with salt and pepper and let cool for 10 minutes. There’s more at the top chopped parsley Just before serving.
