Have you ever heard of Gatto di Patate e Ragu?! How about pastitsio? The latter is generally the most widely known of the two, but I most definitely prefer the Italian version. If you're not familiar, Gatto di Patate is a caserole with a base layer of hearty bolognese topped with creamy mashed potatoes. It's also easy to make a comparison to Shepherd's pie. However you choose to relate to it, one thing is certain. It's a perfect, hearty, stick-to-your-ribs kind of dish that pairs excellently with snow.
The dish is naturally gluten free, and my version is also dairy free. If you want to make it vegan, simply swap red lentils (cooked and drained) for the ground beef in the ragu. I find this is a great dish for pairing leftovers from two meals earlier in the week. Have a roast with mashed potatoes on a Sunday, Spaghetti on Monday, and then later in the week, just assemble and bake. Step one will take you 5 minutes, and step two is completely hands off.
That's enough chiacchiere...on with the recipe..
TRADITIONAL BOLOGNESE: (serves 6)
2T Olive Oil
1ea White Onion, small, diced
1ea Celery Stalk, diced
1ea Carrot, medium, diced
1lb Beef, ground
28oz Crushed San Marzano Tomatoes
2T Tomato Paste
1 1/2t Kosher Salt
1/2t Black Pepper
Preheat a 5 qt dutch oven or heavy bottomed pot. Add the olive oil, and saute the aromatics until soft and tender, about 5-8 minutes. Add the ground beef, and break into pieces; add the salt and black pepper, and continue to cook until cooked through, 5-8 minutes.
Stir in the tomato paste, and let it caramelize a bit at the center/hottest part of the bottom of the pot. Add the canned, crushed tomatoes. Bring to a gentle boil, then reduce the heat, and cover (with the lid slightly ajar) and simmer for about an hour.
GARLIC HERB MASHED POTATOES: (serves 4)
2# Potatoes, peeled and boiled
4ea Garlic cloves, roasted (yes, I am the kind of person who keeps roast garlic on hand :))
115g Cashew Milk, warm (or another plant milk of your choice)
1t+ Kosher salt
1T Chives, chopped
1T Parsley, chopped
While the potatoes are still warm, mash with the garlic. I use an old-school hand-held masher for this, but if you're feeling fancy, you can use a ricer/vegetable mill. Stir in the milk, and add salt to taste. (I love cashew milk as a dairy free substitute, but I have noticed it has quite a bit of natural sweetness to it, and I have a tendency to compensate with extra salt.) Lastly, stir in the fresh chopped herbs.
ASSEMBLE & BAKE:
1 qt Bolognese, above recipe
Garlic-Herb Mashed Potatoes, above recipe
8x8" Casserole dish
Fill the bottom of the dish with the 1 quart of bolognese. Top with all of the garlic-herb mashed potatoes, spread and swirl in an even layer. Bake in a 350F oven, for 45 minutes. Serve hot.