Introduction
This comforting meat and potato casserole recipe is the perfect family-friendly dish for busy weeknights. With layers of seasoned ground beef, sautéed vegetables, creamy mashed potatoes, and golden cheese, it’s a classic that delivers rich, satisfying flavor in every bite. Made with pantry staples and baked in under 30 minutes, it’s as easy as it is delicious.
Why You’ll Love This Recipe
You’ll love this casserole for its simplicity and versatility. It’s budget-friendly, requires only basic ingredients, and can be made ahead of time. Plus, the combination of tender beef, smooth potatoes, and melted cheese is always a crowd-pleaser. Great for both kids and adults!
Recipe Origins
This dish is inspired by shepherd’s pie and other European-style meat-and-potato bakes. While variations exist around the world, this version leans into Mediterranean flavor with olive oil, oregano, and a bright tomato sauce to bind the meat.
Nutrition Information
Calories: 480
Protein: 21 g
Fat: 28 g
Carbohydrates: 35 g
Sodium: 620 mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 25 min
Servings: 4
Difficulty: ⭐
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through. Individual portions can also be microwaved for 2–3 minutes. This dish also freezes well—wrap tightly and store for up to 1 month.
Serving Suggestions
Serve this casserole with a simple green salad or steamed broccoli. Add a crusty baguette or garlic bread for a heartier meal. It also pairs well with a light red wine like Pinot Noir or a sparkling apple cider.
Common Mistakes
Undercooking the vegetables: Make sure the sofrito is well sautéed to develop full flavor.
Dry mashed potatoes: Use warm milk and enough butter to keep them creamy.
Skipping the cheese topping: The gratin layer adds both flavor and texture.
Not resting before serving: Letting it sit for a few minutes helps it hold together better.
Recipe Variations
Gluten-Free: Naturally gluten-free—just ensure your tomato sauce and cheese are certified GF.
Vegetarian: Substitute ground beef with lentils or plant-based meat crumbles.
Low-Carb: Swap the mashed potatoes for mashed cauliflower for a lighter version.
Frequently Asked Questions
Can I use a different type of meat?
Yes, ground turkey, chicken, or even lamb would work well.
Can I assemble this in advance?
Definitely. Assemble and refrigerate up to 24 hours before baking.
What cheese works best?
Cheddar, mozzarella, or a blend of both melts beautifully and adds flavor.
Ingredients
- 200 g ground beef
- ½ onion
- ½ carrot
- ½ red bell pepper
- ½ garlic clove
- salt
- 1 tablespoon extra virgin olive oil
- black pepper
- oregano
- 150 g crushed tomatoes
- 4 medium potatoes
- 40 g unsalted butter
- 50 ml whole milk
- 100 g shredded cheese
Instructions
1- Finely chop the onion, carrot, bell pepper, and garlic.
2- In a hot skillet with olive oil, sauté the vegetables over medium heat for about 5 minutes until soft.
3- Add ground beef, season with salt and pepper, and cook until well browned.
4- Stir in the oregano and crushed tomatoes, then simmer for 10 more minutes.
5- Meanwhile, boil peeled potatoes until fork-tender, then mash them with butter and milk until smooth.
6- Preheat oven to 400°F (200°C).
7- Line individual molds or a baking dish with parchment paper and brush with melted butter.
8- Fill each mold with a layer of mashed potatoes, followed by the meat mixture, then top with more mashed potatoes.
9- Sprinkle shredded cheese over the top and bake for 10 minutes until the cheese is golden and bubbly.
10- Serve hot and enjoy!
