Ground Beef and Mashed Potato Bake

1. Heat a small amount of olive oil in a skillet over medium heat.
2. Sauté the onion and 2 minced garlic cloves with fresh thyme until golden and aromatic.
3. Add the ground beef, breaking it apart, and cook over medium-high heat just until no longer pink. Season with salt and pepper.
4. Stir in the white wine (if using) and let it evaporate. Make sure not to overcook the meat - it should stay juicy.
5. Boil the potatoes in salted water until tender.
6. While the potatoes are boiling, heat the milk in a small pot with the smashed garlic cloves and fresh thyme. Bring to a boil, then strain to remove the solids.
7. Once the potatoes are done, drain them and immediately mash them while still hot.
8. Gradually mix in two-thirds of the shredded Parmesan, the butter, and the hot infused milk. Start with 1/4 cup milk and add more if needed to adjust consistency.
9. Beat in the egg and mix thoroughly.
10. Preheat your oven to 375°F.
11. Line an 8x8 baking dish with parchment paper and lightly grease with oil.
12. Spread half of the mashed potatoes evenly on the bottom of the dish.
13. Add the ground beef mixture in an even layer on top.
14. Cover with the remaining mashed potatoes, smoothing the surface.
15. Sprinkle the remaining Parmesan cheese over the top.
16. Bake in the preheated oven for 15–20 minutes, or until the top is golden and crispy.
17. Serve warm with a dollop of sour cream and fresh herbs. Enjoy!