Ingredients:
- 4 Potatoes (Russet, Idaho)
- Ground Beef (About 1 1/4 lbs.)
- Leafy Veggie (Spinach, Kale, etc.)
- 1 Onion
- 1 Tomato
- Tomato Sauce
- Tomato Paste
- Cheddar Cheese
- Butter
- Milk
- Parsley
- Garlic (A few cloves)
- Black Pepper
- Salt
- Onion Powder
- Garlic Salt
Directions:
Wash and peel your potatoes. Quarter them and plop them into some boiling water. When fork tender, remove, and mash in a bowl. Throw a sizable hunk of butter in along with seasonings. Slowly add milk and mash until creamy.
Sauté onions, garlic, ground beef, and seasonings until meat is about halfway cooked. Push everything to the perimeter of the pan and throw in a can of tomato paste. Let it heat up and then incorporate everything. Put your leafy veggie in and cook until barely wilted. Add tomato sauce (or favorite pasta sauce) and bring up to temp. Turn it off and turn to the potatoes.
In a 4×8 Loaf Pan, start layering that bad boy beginning with the potatoes. Make sure potato is your final layer. Top with a hefty handful of grated cheddar (or whatever you like).
