This cheesy ground beef and vegetable bake with potatoes is a classic oven dish that feels comforting, filling, and familiar from the first bite. Seasoned minced beef is mixed with vegetables and baked under layers of melted mozzarella and thinly sliced potatoes. The result is a complete meal in one dish, with a juicy interior and a lightly golden, cheesy top. It is practical, satisfying, and works equally well for a weekday dinner or a relaxed family meal.
Ingredients
Beef and vegetable layer
- 400 g ground beef
- 2 eggs
- 60 g wheat flour
- 60 ml barbecue sauce
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 green bell pepper, finely chopped
- 1 carrot, finely chopped or grated
- 1 onion, finely chopped
- 200 g mozzarella cheese, shredded
- Fresh parsley, chopped
Potato topping
- 3 potatoes, peeled and thinly sliced
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for finishing
Instructions
Prepare the vegetables
Chop the onion, carrot, and bell pepper into small pieces. Slice the potatoes thinly and keep them aside.
Mix the beef base
In a large bowl, combine ground beef, eggs, flour, barbecue sauce, paprika, garlic powder, salt, and black pepper. Mix until the mixture becomes evenly blended and slightly sticky.
Add vegetables
Fold in the chopped onion, carrot, and bell pepper. Stir well so the vegetables are evenly distributed through the meat mixture.
Assemble the bake
Preheat the oven to 180°C. Lightly grease a baking dish and spread the beef and vegetable mixture evenly across the bottom, pressing it gently into place.
Sprinkle half of the mozzarella over the beef layer. Arrange the sliced potatoes on top in an even layer and season lightly with salt and black pepper.
Bake
Place the dish in the oven and bake for 25 to 30 minutes, until the potatoes begin to soften and lightly brown.
Remove from the oven, add the remaining mozzarella, and return to the oven for another 10 to 15 minutes, until the cheese is fully melted and lightly golden.
Finish and serve
Let the bake rest for a few minutes after removing it from the oven. Sprinkle with fresh parsley before slicing and serving.
Why This Recipe Works
The eggs and flour help bind the beef mixture so it stays tender and sliceable. Barbecue sauce adds depth and a subtle sweetness, while the vegetables keep the bake moist and balanced. Potatoes on top cook gently in the steam of the dish, then crisp slightly once the cheese is added, creating a satisfying contrast of textures.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 160°C until warmed through. This dish also freezes well for up to two months. Thaw overnight in the refrigerator before reheating.
Variations
- Use cheddar or gouda instead of mozzarella for a stronger flavor
- Add zucchini or spinach for extra vegetables
- Mix a spoon of sour cream into the beef for a creamier texture
- Replace barbecue sauce with tomato sauce for a more classic taste
- Add chili flakes for a mild heat
Serving Suggestions
Serve this bake with a simple green salad or steamed vegetables to keep the meal balanced. Crusty bread works well for soaking up the juices, and the dish is filling enough to be served on its own.
Nutritional Notes
This bake provides a good balance of protein from beef and eggs, carbohydrates from potatoes, and vitamins from vegetables. Using mozzarella keeps the flavor rich without being too heavy, making it a practical and satisfying family meal.
This cheesy ground beef and vegetable bake with potatoes is the kind of recipe that feels familiar, dependable, and always welcome at the table.
