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1
Preheat the oven to 350 degrees F.
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2
Bring a pot of water of lightly salted water to a boil.
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3
Add the green beans and cook until tender, about 6 minutes.
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4
Drain and transfer to an ice water bath to stop the cooking.
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5
Drain and set aside.
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6
In another pot, place the potatoes and 1 teaspoon of the salt in a large saucepan, cover with water by 1-inch, and bring to a boil.
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7
Reduce the heat to a simmer and cook until tender, 20 to 25 minutes.
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8
Drain the potatoes and return the potatoes to the pot.
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9
Set over low heat and add the butter, 1 teaspoon of the salt, 1 teaspoon of the black pepper, and 1/4 cup of the milk.
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10
Mash with a potato masher over medium-low heat to incorporate the ingredients and until the mixture smooth but slightly lumpy, 3 to 4 minutes.
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11
Set aside.
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12
In a large, heavy saute pan or skillet, heat the oil over medium-high heat.
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13
Add the lamb or beef, the remaining 2 teaspoons salt and 2 teaspoons freshly ground black pepper, and cook, stirring, until well browned, about 6 minutes.
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14
Add the onions and the celery, and cook, stirring, until the vegetables begin to soften, about 2 minutes.
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15
Add garlic and cook until fragrant, about 30 seconds.
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16
Add the green beans, and cook for 5 minutes, stirring occasionally.
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17
Add the tomatoes and cook, stirring for 5 minutes.
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18
Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes.
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19
Remove from the heat and reserve for later use.
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20
Spread half of the potatoes in the bottom of a 9 by 13-inch baking dish.
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21
Pour in the meat mixture, and top with the remaining mashed potatoes.
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22
Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour.
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23
Remove from the oven and serve hot.
