Of course! A Meat and Potato Casserole is the ultimate comfort food—hearty, satisfying, and easy to make. It’s a complete meal in one dish.
Here are a few versions, from a classic ground beef base to a more sophisticated layered option.
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Version 1: Classic Ground Beef & Potato Casserole
This is the easiest and most family-friendly version, reminiscent of a deconstructed shepherd’s pie.
Prep Time: 20 mins Cook Time: 45 mins Servings: 6-8
Ingredients:
For the Meat Layer:
· 1 ½ lbs ground beef (or ground turkey)
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 1 tsp dried oregano
· 1 tsp paprika
· 1 (15 oz) can tomato sauce or crushed tomatoes
· 1 tbsp Worcestershire sauce
· Salt and black pepper to taste
· 1 cup frozen corn or mixed vegetables (peas, carrots) – optional
For the Potato Layer:
· 2 lbs potatoes (Russet or Yukon Gold are best), peeled and cut into ½-inch cubes
· 2 tbsp butter
· ¼ cup milk or cream
· ½ cup sour cream or Greek yogurt
· 1 ½ cups shredded cheddar cheese, divided
· Salt and white pepper to taste
· Sliced green onions or chives for garnish
Instructions:
1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the Meat: In a large skillet over medium-high heat, brown the ground beef with the onion until the beef is no longer pink and the onion is soft. Drain excess fat. Add the garlic, oregano, and paprika; cook for 1 minute until fragrant.
3. Simmer Sauce: Stir in the tomato sauce, Worcestershire sauce, and frozen vegetables (if using). Season with salt and pepper. Bring to a simmer, then reduce heat and let it cook for 5-10 minutes while you prepare the potatoes.
4. Prepare Potatoes: Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 10-15 minutes, or until very tender. Drain well.
5. Mash Potatoes: Return the hot potatoes to the pot. Add butter, milk, and sour cream. Mash until smooth and creamy. Season well with salt and white pepper. Stir in 1 cup of the shredded cheddar cheese.
6. Assemble: Spread the meat mixture evenly into the bottom of the prepared baking dish. Spoon the cheesy mashed potatoes over the top and spread them gently to cover the meat completely.
7. Top & Bake: Sprinkle the remaining ½ cup of cheddar cheese over the potatoes. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the top is golden brown.
8. Rest and Serve: Let it stand for 10 minutes before serving. This allows the layers to set. Garnish with sliced green onions or chives.
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Version 2: Layered “Scalloped” Potato & Meat Casserole
This version is more like a hearty scalloped potato dish with meat woven throughout.
Ingredients:
· 1 ½ lbs ground beef
· 1 onion, chopped
· 2 cloves garlic, minced
· 2 tbsp all-purpose flour
· 1 ½ cups beef broth
· 2 tbsp tomato paste
· 1 tsp dried thyme
· 2 lbs potatoes (Yukon Gold or Russet), thinly sliced (a mandoline is helpful)
· 1 ½ cups heavy cream or half-and-half
· 2 cups shredded Gruyère or Swiss cheese, divided
· Salt, pepper, and nutmeg
Instructions:
1. Preheat Oven: Preheat to 375°F (190°C).
2. Cook Beef: Brown beef with onion; drain fat. Add garlic, cook 1 min. Sprinkle with flour and cook for another minute.
3. Make Sauce: Stir in beef broth, tomato paste, and thyme. Bring to a simmer until slightly thickened. Season with salt and pepper.
4. Layer: In the greased 9×13 dish, spread a thin layer of the meat sauce. Arrange a single layer of potato slices over the meat. Season potatoes with salt, pepper, and a pinch of nutmeg. Sprinkle with some cheese.
5. Repeat: Continue layering: meat sauce, potatoes (seasoned), cheese. End with a final layer of potatoes.
6. Add Cream: Pour the heavy cream evenly over the entire casserole. Top with the remaining cheese.
7. Bake: Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 20-30 minutes, until potatoes are tender and the top is golden and bubbly.
8. Rest: Let it rest for 15 minutes before serving.
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Tips for the Perfect Casserole:
· Potato Prep: For Version 1, cubing the potatoes small ensures they cook quickly and evenly. For Version 2, slicing them uniformly (about ⅛ inch thick) is key to them becoming tender.
· Make-Ahead: Both casseroles can be assembled a day ahead, covered, and refrigerated. Add 15-20 minutes to the baking time if cooking from cold.
· Freezing: Version 1 (mashed potato top) freezes very well. Assemble, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
· Add Veggies: Feel free to add layers of spinach, sautéed mushrooms, or bell peppers to the meat mixture for extra nutrition and flavor.
· Crispy Top: For an extra crispy top on Version 1, broil for the last 2-3 minutes of cooking (watch carefully!).
This is the kind of meal that everyone will ask for seconds of. Enjoy