Savory Ground Beef and Mashed Potato Casserole
This Savory Ground Beef and Mashed Potato Casserole is a classic layered dish made with creamy mashed potatoes, seasoned ground beef, vegetables, and melted mozzarella on top. It is filling, simple to prepare, and suitable for family meals or casual gatherings.
The recipe follows a clear structure: mashed potatoes on the bottom, a flavorful beef and vegetable layer in the middle, and more potatoes plus cheese on top. Once baked, the top becomes golden while the inside stays soft and creamy.
Ingredients
For the Potato Layer:
- 3 to 4 large potatoes, peeled and cut into chunks
- Salt, to taste
- 2 eggs
- A pinch of dried herb mix
- 2 tablespoons flour
- 1 to 2 tablespoons vegetable oil, for greasing
For the Ground Beef Filling:
- 500 g ground beef
- 1 white onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, grated
- 1 red bell pepper, finely chopped
- 2 to 3 celery stalks, finely chopped
- 70 g tomato paste
- Salt, to taste
- Smoked paprika, to taste
- Ground cumin, to taste
- 1 bunch fresh parsley, finely chopped
- 2 tablespoons vegetable oil
For the Cheese Topping:
- 100 g mozzarella cheese, grated
Optional Side Salad:
- 150 g white cabbage, finely shredded
- 3 to 4 ripe tomatoes, cut into wedges
- 1 cucumber, finely chopped
- 2 cloves garlic, grated
- 50 g canned green peas
- 3 tablespoons Greek yogurt
- 1 tablespoon mustard
- Salt and pepper, to taste
Instructions
1. Prepare the Beef Filling
Heat vegetable oil in a large pan over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Add the chopped onion and cook until soft. Stir in the garlic and cook briefly.
Add the grated carrot, bell pepper, and celery. Cook for 5 to 7 minutes until the vegetables soften. Stir in the tomato paste, smoked paprika, cumin, and salt. Let everything cook together for a few more minutes. Add chopped parsley at the end and remove from heat.
2. Make the Mashed Potatoes
Boil the potatoes in salted water for about 15 to 20 minutes until tender. Drain and mash while still hot until smooth. Mix in the eggs, dried herbs, and flour. Stir until the mixture is creamy but thick enough to spread.
3. Assemble the Casserole
Preheat the oven to 180°C (350°F). Grease a baking dish with vegetable oil. Spread half of the mashed potatoes evenly on the bottom. Add the beef filling in an even layer. Cover with the remaining mashed potatoes and smooth the top.
4. Add Cheese and Bake
Sprinkle the grated mozzarella over the top. Bake for about 30 minutes, until the cheese melts and turns lightly golden. Let the casserole rest for 5 to 10 minutes before slicing.
5. Prepare the Salad (Optional)
In a bowl, combine cabbage, tomatoes, cucumber, garlic, and peas. Mix Greek yogurt with mustard, salt, and pepper to make a dressing. Toss everything together and serve alongside the casserole.
Approximate Nutrition Per Serving
- 380 kcal
- 22 g protein
- 18 g fat
- 32 g carbohydrates
- 4 g fiber
- 120 mg calcium
- 2.5 mg iron
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 170°C (340°F) for 10 to 15 minutes, or microwave individual portions for 2 to 3 minutes. The casserole can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Variations
- Replace beef with ground chicken or turkey for a lighter option.
- Make it vegetarian by using mushrooms and extra vegetables instead of meat.
- Add chili flakes for heat.
- Mix cheddar or Parmesan with mozzarella for more flavor.
- Use mashed sweet potatoes instead of regular potatoes for a different taste.
This casserole is a practical, balanced meal that combines protein, vegetables, and carbohydrates in one dish. It is easy to prepare and works well for both everyday dinners and meal prep.
