Meatball and Mashed Potato Bake (Print Version)

# Ingredients:

→ Main Components

01 - 450 g cooked meatballs, frozen or homemade
02 - 950 ml mashed potatoes, freshly prepared or leftovers
03 - 355 ml brown gravy, homemade or store-bought
04 - 115 g shredded mozzarella or cheddar cheese

→ Seasonings and Garnishes

05 - Salt, to taste
06 - Ground black pepper, to taste
07 - Chopped fresh parsley or green onions, for garnish (optional)

# Instructions:

01 - Preheat the oven to 190°C. Ensure the oven rack is centered.
02 - Lightly grease a baking dish and distribute the cooked meatballs evenly across the base.
03 - Pour brown gravy over the meatballs and gently stir to coat each meatball thoroughly.
04 - Spoon mashed potatoes evenly over the meatball and gravy mixture, smoothing to cover the surface.
05 - Sprinkle shredded cheese generously atop the mashed potatoes.
06 - Bake uncovered for 25 to 30 minutes, or until the surface is golden and bubbling.
07 - Remove from oven, allow to rest for several minutes, then garnish with chopped parsley or green onions if desired before serving.

# Notes:

01 - Warm leftover mashed potatoes briefly for easier spreading.
02 - Broil for 2–3 minutes at the end of baking for a crispier cheese topping.
03 - Ensure meatballs are thoroughly heated before assembling if using frozen.
04 - This bake can be assembled up to a day ahead and refrigerated; add an extra 5–10 minutes to the baking time if baking from cold.
05 - Select a deep ovenproof dish to prevent overflow, especially if using extra gravy or additional toppings.

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