Broccoli, Beef & Potato Hotdish

Ingredients

• 1 1/2 pounds broccoli, cut into 1-inch florets (about 6 cups)
• 2 tablespoons canola oil, divided
• 1 1/2 pounds 95%-lean ground beef
• 1 large onion, chopped
• 3 garlic cloves
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 1 1/4 teaspoons salt, divided
• 4 cups low-fat milk
• 1/3 cup cornstarch
• 2 cups shredded sharp Cheddar cheese, preferably orange
• 1/4 teaspoon ground turmeric
• 4 cups frozen hash-brown or precooked shredded potatoes (see Note)
• 1 large egg, lightly beaten
• 1/2 teaspoon freshly ground pepper
• Canola or olive oil cooking spray
• 1/4 teaspoon Hungarian paprika, preferably hot

Instructions

1. Position rack in center of oven; preheat to 450℉.
2. Toss broccoli florets with 1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet; roast, stirring once, until just tender and browned in spots, about 15 minutes.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add 1½ pounds beef, chopped onion and minced garlic; cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, 10 to 12 minutes. Stir in 2 tablespoons Worcestershire, 2 tablespoons parsley and ¼ teaspoon salt.
4. Combine 4 cups milk and ⅓ cup cornstarch in a large saucepan; whisk well. Cook over medium-high heat, whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat; whisk in 2 cups Cheddar, ¾ teaspoon salt and 1 teaspoon turmeric until the cheese is melted.
5. Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) broiler-safe baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.
6. Combine 4 cups frozen potatoes, beaten egg, ½ teaspoon pepper and the remaining ¼ teaspoon salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.
7. Bake the casserole until it is bubbling and the potatoes are beginning to brown, about 30 minutes. Without removing the dish, increase oven temperature to broil. Broil until the top is browned and the potatoes are crisp, about 5 minutes. Sprinkle with ¼ teaspoon paprika. Let stand for 10 minutes before serving. Garnish with additional parsley, if desired.