Layered Minced Meat and Potato Casserole

Table of Contents

Layered Minced Meat and Potato Casserole recipe for a comforting and satisfying meal!

Ingredients:

For the Layers:

500g (1 lb) minced meat (beef, lamb, or a mix)

4 medium potatoes, thinly sliced

1 onion, finely chopped

2 cloves garlic, minced

1 medium carrot, grated (optional)

1 can (400g) diced tomatoes or 2 tbsp tomato paste

½ tsp paprika

½ tsp dried oregano or thyme

½ tsp cumin (optional)

Salt and black pepper to taste

2 tbsp oil (for frying)

½ cup grated cheese (cheddar, mozzarella, or a mix)

For the Sauce:

1 cup milk

1 egg

½ tsp salt

¼ tsp nutmeg (optional)

¼ cup grated cheese (for extra richness)

Prepare the Meat Filling:

Heat oil in a pan and sauté the chopped onion until translucent.

Add the garlic and grated carrot, cooking for 2 more minutes.

Add the minced meat, breaking it apart and browning it.

Stir in paprika, cumin, oregano, salt, and pepper.

Add the diced tomatoes or tomato paste and let it simmer for 5–7 minutes until thickened.

Prepare the Potatoes:

Peel and thinly slice the potatoes (about ⅛-inch thick).

Parboil the slices for 5 minutes in boiling water or microwave for 3 minutes to soften slightly. Drain and set aside.

Assemble the Casserole:

Preheat oven to 180°C (350°F).

Grease a baking dish and layer half of the potato slices at the bottom.

Spread half of the meat mixture evenly over the potatoes.

Repeat with another layer of potatoes, then the remaining meat.

Sprinkle grated cheese on top.

Prepare the Sauce:

In a bowl, whisk together milk, egg, salt, and nutmeg. Pour over the casserole.

Bake:

Cover with foil and bake for 30 minutes.

Remove foil and bake for another 15 minutes until golden brown and bubbly.

Serve:

Let it rest for 10 minutes before slicing. Enjoy warm with a side salad or sour cream