This was a good, filling dinner. There wasn't a drop left!
- 2 lbs potatoes, peeled and cut into chunks
- salt and pepper to taste
- olive oil
- 1 onion, chopped
- 1 1/2 lbsÂ lean ground beef
- 1 small (14.5 oz) can diced tomatoes
- 1/2 cups ketchup
- 2 TÂ cider vinegar
- 1 T Dijon mustard
- 1 T molasses
- 1 T Worcestershire sauce
- Place the potatoes in a pot. Add cold water to cover; bring to a boil. Add 1 tsp salt; simmer until just tender, 15 to 18 minutes. Reserve Â¼ cup of the cooking liquid; drain the potatoes and return to the pot. Mash with 3 Tbsp oil, Â¼ tsp each salt and pepper and 2 Tbsp of the reserved cooking liquid (add more liquid if necessary).
- While the potatoes are cooking, heat the remaining Tbsp oil in a large skillet over medium heat. Add the onion and Â¼ tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
- Heat broiler. Add the beef to the onion and cook, breaking it up with a spoon, until no longer pink, 5 to 6 minutes. Spoon off and discard any grease. Add the tomatoes and cook, stirring occasionally, for 4 minutes. In a bowl, whisk together the ketchup, vinegar, mustard, molasses and Worcestershire; add to the beef and cook, stirring, for 1 minute.
- Transfer the beef mixture to a 2-qt broiler-proof baking dish and top with the mashed potatoes. Broil until beginning to brown, 2 to 4 minutes.