Ingredients:

  • 4 lbs (1.8 kg) Russet or Yukon Gold potatoes, peeled and quartered
  • 4 tbsp (55 g) unsalted butter, cold, cut into cubes
  • 1 cup (240 ml) whole milk or double cream, warmed slightly
  • 1/2 cup (60 g) grated Cheddar or Parmesan cheese
  • Salt and Black Pepper to taste
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 medium garlic cloves, minced
  • 5 oz can (400 g) crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cups (225 g) low-moisture mozzarella cheese, grated or torn
  • 4 oz (115 g) pepperoni or salami, thinly sliced
  • 1/2 cup optional toppings (e.g., sliced olives, mushrooms)
  • Fresh basil or parsley, for garnish

Instructions:

  1. Boil and Dry the Potatoes: Place peeled, quartered potatoes in a large pot, cover with cold, heavily salted water. Bring to a boil, then simmer until fork-tender (15-20 minutes). Drain completely and return potatoes to the hot, empty pot over low heat for 1 minute to dry them out—this is crucial for creamy mash.
  2. Make the Cheesy Mash: Remove the potatoes from the heat. Add the cold butter cubes and mash thoroughly. Gradually incorporate the warm milk/cream until the potatoes are creamy but still hold their shape. Stir in the 1/2 cup of Cheddar/Parmesan, seasoning aggressively with salt and pepper.
  3. Simmer the Simple Sauce: In a medium saucepan, heat olive oil over medium heat. Sauté the diced onion until softened (5 minutes). Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, oregano, basil, and a pinch of salt and sugar. Simmer gently for 10 minutes to allow flavours to meld.
  4. Preheat and Grease: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  5. Create the Potato Base: Scoop the prepared cheesy mash into the casserole dish. Spread evenly to create a flat, thick bottom layer, smoothing the top with the back of a spoon.
  6. Layer the Sauce: Gently spoon the warm pizza sauce evenly over the potato layer. Optionally, leave a small, clean border of potato around the edges for presentation.
  7. Add Toppings and Cheese: Scatter the sliced pepperoni (or other meat) and optional vegetable toppings over the sauce. Finish by generously covering the entire casserole with the grated mozzarella.
  8. Bake the Casserole: Bake for 30–35 minutes, or until the sauce is visibly bubbling around the edges and the mozzarella is completely melted and golden brown.
  9. Finish and Rest: If the cheese hasn't fully browned, switch the oven to grill/broil for the last 2 minutes, watching carefully. Remove from the oven and allow to rest for 5-10 minutes before slicing and serving. Garnish with fresh basil or parsley.