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Tag: ground beef casserole

  • Cottage Pie (Beefy, Creamy & 50 Minutes)

    Cottage Pie (Beefy, Creamy & 50 Minutes)

    Cottage pie is shepherd’s pie’s beefy cousin. Savory ground beef and vegetable filling. Rich gravy. Creamy mashed potato topping, baked until golden. 50 minutes. One dish.

    British comfort food. Weeknight gold.

    Ingredients

    Serves 6.

    For the Potato Topping:

    • 2 lbs russet or Yukon gold potatoes, peeled and cubed
    • ½ cup milk or cream
    • 4 tbsp butter
    • ½ tsp salt
    • ¼ tsp black pepper
    • Optional: ½ cup shredded cheddar cheese

    For the Beef Filling:

    • 1.5 lbs ground beef (80/20)
    • 1 onion, diced
    • 2 carrots, diced
    • 2 cloves garlic, minced
    • 1 cup frozen peas
    • 2 tbsp tomato paste
    • 2 tbsp flour
    • 1.5 cups beef broth
    • 1 tbsp Worcestershire sauce
    • ½ tsp thyme
    • Salt and pepper
    • 2 tbsp oil

    Step-by-Step Instructions

    Step 1: Make the Mashed Potatoes

    1. Boil potatoes in salted water 15-20 minutes until tender. Drain.
    2. Add butter and milk. Mash until smooth. Season with salt and pepper.

    Step 2: Cook the Filling

    1. Preheat oven to 375°F (190°C).
    2. Heat oil in a large skillet. Cook onion and carrots 5 minutes until soft.
    3. Add ground beef. Cook 5-6 minutes until browned. Drain excess grease.
    4. Add garlic and tomato paste. Cook 1 minute.
    5. Sprinkle with flour. Cook 1 minute.
    6. Pour in broth, Worcestershire, and thyme. Simmer 3-5 minutes until thickened.
    7. Stir in frozen peas. Season with salt and pepper.

    Step 3: Assemble & Bake

    1. Pour meat mixture into a 9×9 or 9×13 baking dish.
    2. Spread mashed potatoes evenly on top. Fluff with a fork (optional).
    3. Sprinkle with cheese if using.
    4. Bake 15-20 minutes until bubbly and golden on top.

    Step 4: Serve

    1. Let rest 5 minutes. Serve hot.

    Summary

    Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

    Yield: 6 servings

    Difficulty: Easy

    Storage Notes

    Keeps in fridge for 4 days. Reheat in oven at 350°F for 15 minutes or microwave. Freezes well for 2 months. Great for meal prep. Note: Beef = Cottage pie, Lamb = Shepherd’s pie. Both delicious.

  • Beef and Potato Casserole: Hearty, Cheesy and Comforting

    Beef and Potato Casserole: Hearty, Cheesy and Comforting

    Beef and potato casserole is the ultimate comfort food—layers of tender potatoes, savory seasoned ground beef, and plenty of melty cheese, baked until golden and bubbly. It’s the kind of dish that feeds a crowd, satisfies the deepest cravings, and disappears fast.

    Perfect for busy weeknights, potlucks, or Sunday dinners, this casserole is easy to assemble and even easier to love. Serve it with a simple green salad or steamed vegetables for a complete meal.

    Ingredients

    For the Casserole (serves 6-8):

    • 2 lbs (about 900g) russet or Yukon Gold potatoes, peeled and thinly sliced (about ¼ inch thick)
    • 2 tablespoons olive oil
    • 1 lb (450g) ground beef
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 1 teaspoon salt, divided
    • ½ teaspoon black pepper, divided
    • 1 teaspoon paprika
    • ½ teaspoon dried thyme
    • 2 tablespoons all-purpose flour
    • 1 ½ cups (360ml) beef broth
    • ½ cup (120ml) milk or heavy cream
    • 2 cups (200g) shredded cheddar cheese
    • ½ cup (50g) grated Parmesan cheese
    • Fresh parsley, for garnish

    Instructions

    1. Prep and Preheat: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

    2. Cook the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 1 minute until fragrant.

    Season with ½ teaspoon salt, ¼ teaspoon pepper, paprika, and thyme. Drain excess fat if needed. Sprinkle the flour over the beef and stir to coat. Cook for 1 minute. Gradually stir in the beef broth and milk, bringing to a simmer. Cook until thickened, about 2-3 minutes. Remove from heat.

    3. Layer the Casserole: Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Season with a pinch of salt and pepper.

    Top with half of the beef mixture, then sprinkle with half of the cheddar cheese. Repeat the layers: remaining potatoes, remaining beef, remaining cheddar. Sprinkle the Parmesan cheese over the top.

    4. Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, until the potatoes are tender and the top is golden and bubbly.

    5. Rest and Serve: Let the casserole rest for 10-15 minutes before serving. Garnish with fresh parsley.

    Pro-Tips for Beef and Potato Casserole Perfection

    • Slice Potatoes Thinly and Evenly: Uniform slices ensure even cooking. A mandoline makes this easy.
    • Don’t Overcook the Beef Sauce: It should be saucy but not too thin—it will thicken as it bakes.
    • Layer Carefully: Even layering ensures every bite has potatoes, beef, and cheese.
    • Cover While Baking: Covering first steams the potatoes until tender; uncovering lets the cheese brown.
    • Let It Rest: Allowing the casserole to rest before serving helps it set for clean slices.
    • Make Ahead: Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add 10-15 minutes to baking time.
    • Freezer Friendly: This casserole freezes beautifully. Cool completely, wrap tightly, and freeze for up to 3 months.
    • Add Vegetables: Add mushrooms, carrots, or peas to the beef mixture for extra nutrition.

    This Beef and Potato Casserole is hearty, cheesy, and absolutely comforting.