Layered Cheesy Mashed Potato and Meat Casserole Recipe

In a large pot, boil the peeled and diced potatoes in salted water until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
Mash them until smooth, then add butter, milk, Parmesan cheese, salt, and pepper. Mix until creamy and set aside.

Heat a skillet over medium heat and cook the ground beef until browned. Drain any excess fat.
Add diced onions and minced garlic to the skillet, cooking until softened and fragrant.
Stir in tomato sauce, smoked paprika, Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes until the mixture thickens slightly.

Preheat your oven to 375°F (190°C).
In a greased oven-safe baking dish, spread an even layer of mashed potatoes at the bottom.
Add a layer of the meat filling over the mashed potatoes.
Sprinkle a generous amount of shredded mozzarella cheese over the meat.
Repeat the layers, finishing with a top layer of mashed potatoes and cheese.

Place the assembled dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown on top.
For extra browning, turn on the broiler for the last 2-3 minutes, but keep a close eye to avoid burning.

Let the casserole cool for about 5 minutes before slicing and serving. Garnish with fresh parsley for a pop of color.

Use Starchy Potatoes: Russet or Yukon Gold potatoes make the creamiest mashed potatoes.
Customize the Filling: Add diced vegetables like carrots, peas, or bell peppers to the meat mixture for added texture and nutrition.
Cheese Variety: Experiment with different cheeses like Gouda, Monterey Jack, or even cream cheese for a unique flavor twist.
Make It Ahead: Assemble the casserole in advance and refrigerate. Simply bake when ready to serve.