Cheesy Beef and Potato Casserole Recipe
Ingredients
Serves 6-8
- 4 medium potatoes (peeled and cut into chunks)
- Water (enough to boil potatoes)
- 1 tsp (5 g) salt (for boiling potatoes)
- 1 medium onion (finely chopped)
- 1-2 tbsp olive oil (for cooking)
- 1-2 cloves garlic (minced)
- 1 carrot (diced)
- 2 stalks celery (diced)
- 450 g (1 lb) ground beef
- Salt and black pepper (to taste)
- ½ tsp (2.5 g) smoked paprika
- 1 zucchini (thinly sliced)
- 150 g (⅓ lb) cherry tomatoes (halved)
- 28 g (2 tbsp) butter
- 28 g (2 tbsp or 1 oz) all-purpose flour
- 240 ml (1 cup) milk
- Fresh dill (chopped, to taste)
- 113 g (4 oz) mozzarella cheese (shredded)
Step-by-Step Instructions
1. Cook the Potatoes
Start by peeling and cutting the potatoes into evenly sized chunks to ensure even cooking. Place the potatoes in a large pot and add enough water to cover them. Add 1 teaspoon of salt to the water, then bring it to a boil over medium-high heat. Allow the potatoes to cook for 20-30 minutes until they are fork-tender.
Once the potatoes are cooked, drain the water and mash them until smooth. Set the mashed potatoes aside while you prepare the rest of the casserole.
2. Prepare the Meat Filling
In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Next, add the diced carrot and celery to the pan, cooking for 5-7 minutes until softened. These vegetables add both flavor and texture to the casserole.
Add the ground beef to the pan, breaking it up with a spatula as it cooks. Continue to cook until the beef is browned and no longer pink. Season the mixture with salt, black pepper, and ½ teaspoon of smoked paprika for a subtle smoky depth.
Once the beef is cooked through, stir in the thinly sliced zucchini and halved cherry tomatoes. Cook for an additional 5 minutes until the vegetables are soft and everything is well combined. Set the meat and vegetable mixture aside.
3. Prepare the White Sauce
In a small saucepan, melt 28 grams (2 tablespoons) of butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes to form a roux. This step helps thicken the sauce while adding a rich, nutty flavor.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook the sauce, stirring constantly, until it thickens to a creamy consistency, about 5 minutes. Season the sauce with salt and pepper, then stir in the freshly chopped dill for a bright, herby flavor. Set the sauce aside.
4. Assemble the Casserole
Preheat your oven to 180°C (350°F).
In a large casserole dish, spread the mashed potatoes evenly across the bottom, creating a thick, comforting base. Next, spoon the meat and vegetable mixture over the mashed potatoes, ensuring an even layer.
Pour the prepared white sauce over the top of the beef and vegetables, allowing it to seep through the layers and bind everything together. Finally, sprinkle the shredded mozzarella cheese evenly over the entire casserole, adding a layer of cheesy goodness that will melt to perfection in the oven.
5. Bake the Casserole
Place the assembled casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly. The edges should be slightly crisp, with the center hot and delicious.
6. Serve
Once the casserole is finished baking, remove it from the oven and allow it to cool for a few minutes before slicing. This will help the layers set, making it easier to serve. Garnish with extra fresh dill if desired, and enjoy this cheesy, hearty meal.
Nutrition Information (per serving)
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 550mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 24g
Tips for the Best Casserole
- Choose the Right Potatoes: Russet or Yukon Gold potatoes work best for mashing, giving the dish a fluffy, creamy texture.
- Ground Beef Substitutes: You can substitute ground beef with ground turkey or chicken for a leaner version, or even use plant-based ground meat for a vegetarian option.
- Make Ahead: This casserole can be prepared ahead of time. Simply assemble it, cover with plastic wrap, and store in the refrigerator for up to 24 hours before baking.
- Add More Cheese: If you’re a cheese lover, feel free to add extra mozzarella or even mix in some cheddar for a sharper flavor.