Ingredients
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1 1/2 cups bechamel sauce (see note)
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1 medium onion, minced
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1/4 cup cracker crumb (smash crackers in a small plastic bag)
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1/4 cup fresh parsley, chopped (I like fresh best, but dried will work)
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1 teaspoon salt
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1 teaspoon thyme
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1 teaspoon vinegar
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1 lb ground beef (or lamb)
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4 cups mashed potatoes
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1/2 cup monterey jack cheese, shredded (orig. recipe called for kefalotyri but I've never found that, any cheese will work, but jack or font)
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1 teaspoon paprika
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1 egg, beaten
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1/4 teaspoon ground red pepper
Instructions
- Start by making Bechamel Sauce: Melt 1/4 cup butter, then whisk in 3 tablespoons flour; cook for a minute, then slowly stir in 1 1/2 cups warm milk (can microwave milk a minute beforehand to warm it). Cook this, stirring constantly till it thickens and coats spoon. Set aside till ready to use.
- Combine 3/4 cup of Bechamel Sauce with onion, egg, cracker crumbs, parsley, salt, thyme, red pepper, and vinegar.
- Add this sauce mixture to meat and toss with two forks to mix lightly (don't overwork meat) Put this all into a casserole dish, level off top and make a slight indent with back of spoon (just like with meatloaf).
- Bake at 350 degrees for about 30 minutes, occasionally using a spoon to remove fat that collects in the indentation.
- Combine potatoes with remaining Bechamel Sauce.
- Remove meat from oven, sprinkle with the cheese, top with potatoes. Sprinkle with the paprika. Bake an additional 20 minutes.