This baked potato and beef casserole is a classic oven dish built around simple ingredients and deep, comforting flavors. Soft potato layers form the base, topped with a rich mixture of ground beef, sautéed vegetables, tomato sauce, and herbs, finished with melted mozzarella. It is filling, balanced, and ideal for a relaxed family dinner or a make-ahead meal that reheats beautifully.
The texture contrast is what makes this dish stand out. The potato layer becomes lightly crisp on the edges while staying tender inside, the beef filling is juicy and aromatic, and the cheese ties everything together into a cohesive, satisfying bake.
Ingredients
Potato layer
- 3 potatoes, peeled and grated
- 1 onion, finely chopped
- 1/2 bell pepper, finely chopped
- 3 eggs
- 3 tablespoons flour
- Salt and black pepper, to taste
Beef and vegetable filling
- 1 onion, chopped
- Vegetable oil, for frying
- 1 carrot, grated
- 1 red bell pepper, diced
- 5 mushrooms, sliced
- 2 cloves garlic, minced
- 400 g ground beef
- Salt and black pepper, to taste
- 1 teaspoon Provençal herbs
- 100 g tomato sauce
Topping
- 80 g mozzarella cheese, shredded
- Fresh parsley, chopped
Instructions
Prepare the potato base
Preheat the oven to 180°C. In a large bowl, combine grated potatoes, onion, bell pepper, eggs, flour, salt, and pepper. Mix until thick and evenly combined.
Grease a baking dish lightly and spread the potato mixture into an even layer. Bake for 20 to 25 minutes, until lightly set and slightly golden on the surface.
Prepare the filling
While the potato layer bakes, heat oil in a large pan over medium heat. Sauté the onion until soft, then add carrot, red pepper, and mushrooms. Cook until the vegetables release moisture and begin to caramelize. Add garlic and cook briefly.
Add the ground beef, season with salt, pepper, and Provençal herbs, and cook until browned. Stir in the tomato sauce and simmer for about 10 minutes, until thickened and well blended.
Assemble and bake
Remove the potato base from the oven and spread the beef and vegetable mixture evenly over it. Sprinkle mozzarella on top and return to the oven for 10 to 15 minutes, until the cheese is fully melted and lightly golden.
Serve
Let the casserole rest for a few minutes before slicing. Finish with chopped parsley and serve warm.
Why this recipe works
The grated potato base acts as both structure and flavor foundation, absorbing juices from the filling while keeping its shape. The beef and vegetables provide depth and richness, while tomato sauce and herbs balance the dish with acidity and aroma. Mozzarella adds creaminess without overpowering the other ingredients.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C until warmed through. This casserole also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
- Replace beef with ground turkey or chicken
- Add zucchini or spinach to the filling
- Use a blend of mozzarella and cheddar for a stronger cheese flavor
- Add chili flakes or smoked paprika for a spiced version
- Make it vegetarian by replacing meat with lentils or mushrooms
Serving suggestions
Serve with a simple green salad, pickled vegetables, or a spoon of sour cream on the side. It pairs well with light soups or crusty bread for a complete meal.
Background and inspiration
This casserole reflects the practical cooking traditions found across Europe, where potatoes, minced meat, and vegetables are layered and baked to create filling, economical meals. The use of herbs and tomato sauce adds a southern European influence, giving the dish warmth and familiarity without complexity.
This baked potato and beef casserole is reliable, comforting, and adaptable. It is the kind of recipe that earns a permanent place in the weekly rotation because it is easy to prepare, generous in flavor, and satisfying every time it comes out of the oven.
