Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup or 150g)
  • 1 green bell pepper, chopped (approx. 1 cup or 150g)
  • 1.5 pounds ground beef (700g)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1/2 cup ketchup (120 ml)
  • 1/4 cup brown sugar, packed (50g)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 tablespoon yellow mustard (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 large russet potatoes, peeled and quartered (approx. 1.5 lbs or 700g)
  • 1/2 cup milk (120 ml)
  • 4 tablespoons unsalted butter (57g)
  • Salt and freshly ground black pepper, to taste
  • 2 cups shredded cheddar cheese (approx. 8 ounces or 225g)

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion and bell pepper until softened. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease. Stir in garlic powder, onion powder, chili powder, and smoked paprika. Add tomato sauce, ketchup, brown sugar, Worcestershire sauce, and mustard. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
  2. While the filling simmers, make the mashed potatoes according to your chosen recipe.
  3. Preheat oven to 375°F (190°C). Spread the Sloppy Joe filling evenly in the baking dish. Top with the mashed potatoes.
  4. Sprinkle the shredded cheddar cheese evenly over the topping. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  5. Let stand for 5-10 minutes before serving.