Mediterranean Ground Beef And Vegetable Casserole

Mediterranean Ground Beef and Vegetable Casserole

Table of Contents

This comforting Mediterranean-style casserole blends seasoned ground beef (or lamb), tender vegetables, and a rich, savory sauce, all topped with creamy mashed potatoes. The herbs and tomato paste give it a warm, rustic flavor, while the optional cheddar cheese adds a melty finish. It’s a hearty all-in-one meal perfect for family dinners or casual gatherings.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

Meat Base:

1 lb (450 g) ground beef (or ground lamb for a more traditional Shepherd’s Pie flavor)

Vegetables:

3–4 medium potatoes, peeled and quartered (or mashed for topping)

1 medium onion, chopped

2 medium carrots, sliced or diced

1 cup frozen peas

1 cup chopped green beans (fresh or frozen)

1 cup corn kernels (fresh, frozen, or canned and drained)

Sauce / Flavorings:

1 can (10.5 oz / 300 g) condensed cream of mushroom soup

1/2 cup milk (for sauce and/or mashed potatoes)

1/2 cup beef broth (or chicken broth)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and black pepper, to taste

Optional Additions:

1 cup shredded cheddar cheese (for topping or mixing in)

2 cups cooked egg noodles (for an Amish Harvest Casserole variation)

2 tablespoons butter (for mashed potatoes)

2 tablespoons sour cream (for mashed potatoes)

Instructions

Prepare the potatoes

Place potatoes in a large pot, cover with water, and add a pinch of salt.

Bring to a boil, reduce heat, and simmer for 15–20 minutes until fork-tender.

Drain and mash with butter, sour cream, and milk until creamy. Set aside.

Cook the meat and vegetables

In a large skillet over medium-high heat, cook ground beef (or lamb) until browned, breaking it apart with a spoon.

Drain excess fat if needed.

Add onions and carrots, cooking for 4–5 minutes until softened.

Stir in peas, green beans, and corn, cooking for another 2–3 minutes.

Make the sauce

Reduce heat to medium-low.

Stir in cream of mushroom soup, milk, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

Simmer for 5 minutes, stirring occasionally, until the sauce is well blended and slightly thickened.

Assemble the casserole

Preheat oven to 375°F (190°C).

Spread the beef and vegetable mixture evenly in a greased 9×13-inch baking dish.

If using cheese, sprinkle half over the beef mixture.

Spoon mashed potatoes evenly over the top, spreading to cover.

Sprinkle remaining cheese on top if desired.

Bake

Place in the oven and bake for 20–25 minutes, until the top is lightly golden and the casserole is heated through.

Serve

Let it cool slightly before serving. Enjoy with a simple side salad or crusty bread.

Tips

Make the potatoes creamy: Warm the milk and butter before mixing into mashed potatoes for a smoother texture.

Prevent watery filling: Drain any excess liquid from the meat and vegetables before adding the sauce.

Extra flavor: Sauté the tomato paste for 1–2 minutes before adding liquids to deepen its flavor.

Crispy top: For a golden crust, brush the mashed potato topping lightly with melted butter before baking.

Time saver: Use store-bought mashed potatoes or instant mashed potatoes for a quick shortcut.

Variations

Mediterranean twist: Replace peas and corn with chopped zucchini, eggplant, and red bell peppers. Add a pinch of cinnamon for a Greek-inspired flavor.

Cheesy version: Mix shredded mozzarella or cheddar into the mashed potatoes for extra richness.

Low-carb option: Use mashed cauliflower instead of mashed potatoes.

Lamb lovers: Use ground lamb and season with fresh mint and parsley for a more authentic Mediterranean profile.

Pasta bake style: Swap the potato topping for cooked egg noodles mixed with the sauce and beef, then top with cheese before baking.

Spicy kick: Add chopped chili peppers or red pepper flakes to the beef mixture.

Q&A

Q: Can I make this casserole ahead of time?
A: Yes. You can assemble it up to a day in advance, cover, and refrigerate. When ready to bake, increase the baking time by about 10 minutes to ensure it’s heated through.

Q: Can I freeze it?
A: Absolutely. Assemble the casserole but don’t bake it. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 350°F (175°C) for about 50–60 minutes, or thaw overnight in the fridge and bake as directed.

Q: Can I make it dairy-free?
A: Yes. Use a dairy-free cream soup substitute, plant-based milk, and vegan butter for the mashed potatoes. Skip or replace cheese with a dairy-free alternative.

Q: What can I serve it with?
A: This casserole is a complete meal on its own, but a fresh side salad or warm bread works perfectly alongside it.

Nutrition Facts

(Per serving, based on 6 servings)

Calories: ~340

Final Conclusion

The Mediterranean Ground Beef and Vegetable Casserole is a hearty, family-friendly dish that delivers comfort in every bite. The seasoned beef, tender vegetables, and creamy mashed potato topping come together in a single baking dish for an easy yet satisfying dinner. It’s versatile enough to adapt with different vegetables, proteins, or toppings, and it stores well for make-ahead meals. Perfect for cozy evenings or feeding a crowd.