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Classic Beef and Potato Casserole

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A cozy one-dish meal that layers seasoned ground beef, thinly sliced potatoes, and a cheesy sauce, baked until golden and bubbling.

Ingredients

Scale
  • 1 lb (450 g) ground beef (lean to 85% lean)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste or 1/2 cup canned crushed tomatoes
  • 4–5 medium potatoes (Yukon Gold or russet), thinly sliced
  • 1 cup beef or vegetable broth
  • 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • 2 tbsp butter or olive oil
  • 1 tsp dried thyme or rosemary
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat butter or oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds.
  3. Add ground beef. Cook, breaking it apart, until no longer pink. Stir in tomato paste, thyme, salt, and pepper. Cook for 1–2 minutes. If the mixture seems dry, add a splash of broth.
  4. Lightly grease a 9×13-inch baking dish. Layer half the potato slices in an even layer. Season lightly with salt and pepper. Spread the beef mixture over the potatoes. Add the remaining potato slices on top.
  5. Pour broth evenly over the layered dish. Cover tightly with foil.
  6. Bake covered for 35 minutes. Remove foil, sprinkle cheese over the top, and bake for another 15–20 minutes until potatoes are tender and the top is golden. Let rest for 10 minutes before serving.

Notes

This casserole keeps well and reheats cleanly. You can refrigerate it for up to 3–4 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipesunfolded.com/classic-beef-and-potato-casserole-beef-casserole/

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