This hearty, home-style meat and potatoes casserole combines the concept of shepherd's pie and meat loaf into a casserole. The meat loaf mixture lines the pan forming a shell while the potatoes fill the center.

Mashed Potato-Stuffed Meat Loaf Casserole

Potato Filling:
2 pounds russet baking potatoes (4 large)
Salt
1/2 cup sour cream
1 tablespoon unsalted butter
1/8 teaspoon freshly ground black pepper
1 large egg
1/4 cup chopped fresh basil or parsley

Meat Loaf Shell:
1 tablespoon olive oil
2 onions, chopped
1 large garlic clove, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 pound meat loaf mixture (a combination of equal parts ground beef, pork and veal)
2 large eggs
1/2 cup plain dry bread crumbs
1/2 cup canned crushed tomatoes or tomato sauce
1/4 cup chopped fresh basil or parsley
1/4 cup dry white wine
1 tablespoon cider vinegar or fresh lemon juice
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350°F (175°C). Lightly oil an 8 to 9-inch square pan or a shallow 2-quart casserole.
To make the potato filling: peel the potatoes cut them into 1-inch chunks and drop them into a large pot of water. Add a big pinch of salt and bring to a boil over moderately high heat. Partially cover and boil until tender, 15 to 20 minutes.
Drain the potatoes and return them to the pot. Shake the pan for 30 seconds over moderate heat to dry. Remove from the heat; add the sour cream, butter, salt and pepper and beat with a hand-held mixer until mashed. Add the egg and beat until fluffy. Beat in the basil.
To prepare meat loaf: spoon the olive oil into a medium skillet over moderate heat. Add the onions and sauté to soften, 3 to 5 minutes, if dry add 1 to 2 tablespoons water and cook a minute longer. Add the garlic, oregano, and dried basil, cook 1 to 2 minutes longer. Turn into a large bowl and let cool about 10 minutes.
Crumble in the meat. Add the eggs, bread crumbs, crushed tomatoes, fresh basil, wine, vinegar, salt, celery seeds and pepper. Mix thoroughly with your hands or a big spoon. Turn into the oiled pan and press over the bottom and up the sides of the pan to make a shell 1/2 to 3/4-inch thick.
Fill the center with the mashed potato filling; dot with butter if desired.
Bake 50 to 60 minutes or until the potato puffs up and turns golden brown. Let stand for at least 15 minutes before serving.

Serves 4 to 6.