Bolognese Potato Bake

Peel and cube the Yukon Gold potatoes, then boil them in salted water for 15–20 minutes until fork‑tender. Drain and transfer directly into a greased 9×13‑inch baking dish.

Add the light butter, skim milk, and a pinch of salt to the hot potatoes. Mash until smooth and spread the mash evenly across the bottom of the dish.

Heat olive oil in a large skillet over medium‑high heat. Add the diced onion, carrot, and celery and sauté for 5–6 minutes until softened, then add the minced garlic and cook an additional 30 seconds.

Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Stir in the Italian seasoning, smoked paprika, garlic powder, onion powder, the remaining salt, black pepper, and optional crushed red pepper flakes, then add the tomato paste and cook for 1–2 minutes to develop flavor.

Pour in the marinara sauce, mix well, and simmer uncovered for 10–15 minutes until the sauce thickens.

Spoon the Bolognese sauce evenly over the mashed potatoes. Sprinkle the reduced‑fat mozzarella and grated Parmesan cheese on top.

Bake in a preheated oven at 400°F for 15–20 minutes until the casserole is hot and bubbling. If a deeper golden‑brown crust is desired, broil for 1–2 minutes. Let the bake rest for 5–10 minutes before cutting into six portions.