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1
Start a large dutch oven or large pot to boil on high.
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2
Add the 2 pounds of potatoes along with the 2 teaspoons salt while the water is still cold.
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3
Once it starts to boil, cook til a fork inserted into the largest potato falls off the fork inserted into it, about 15-20 minutes.
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4
Meanwhile, heat a skillet to medium heat and add lean ground beef, along with onions, Worcestershire and Italian seasoning.
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5
Once the meat is no longer pink, add the garlic and cook for another minute until you smell the garlic.
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6
Put the meat into a 9X13 pan (which is akin to a brownie pan).
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7
Don't rinse the skillet, but instead, add the butter and melt it down over medium heat.
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8
Add the flour, bouillon, salt and pepper and stir to combine, making a roux.
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9
Its important to add the milk in 1/4 cup increments at this time, making sure to stir until it comes back together, to avoid lumping.
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10
Once you have added all the milk, you should have the 'cream soup' portion of this recipe.
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11
Pour overtop of your meat mixture.
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12
Once the potatoes are cooked, drain them, then, with the skins on, mash them well.
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13
Add the sour cream and Parmesan, along with the salt.
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14
Layer the potatoes on top of the creamy meat and then top with cheese.
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15
Bake in a 375 F oven until the cheese is golden brown and melty, about 20 minutes.
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16
Serve with veggie of your choice and enjoy.
