Prep Time 30 Min
Cook Time 20 Min
Servings8 servings People
Calories380 kcal
In my kitchen, this potato and ground beef bake is something I pull out when I need to feed a crowd without spending hours at the stove. I’ve made it a handful of times now, usually for family dinners midweek or when friends drop by. It serves 8 easily, and leftovers are just as good warmed up. The way it’s put together—mashed potatoes layered around cooked beef, then soaked with a bit of milk and cheese before baking—makes it stay nice and moist inside while the top crisps up.I always boil the potatoes ahead, sometimes even the night before if I’m planning it. Last time I cooked this, I used a bit less beef because that’s what I had, and it still held together fine. The meat gets spiced simply, nothing too fancy, just salt, pepper, and some meat blend I keep on hand. Assembling takes maybe 20 minutes if your hands aren’t too sticky, and the oven does the rest. We eat it hot straight from the tray with yogurt or a cucumber salad. It’s practical home cooking, the kind that works even if you’re rushing.
(Cheesy Ground Beef Potato Casserole)
Ingredients
- 2 pounds potatoes, boiled and peeled
- 1 pound ground beef
- 1 onion, chopped
- 2 tablespoons butter, divided
- Salt, to taste
- Black pepper, to taste
- 1-2 teaspoons meat spice mix (like baharat or allspice blend)
- 1 egg
- 1/2 cup warm milk
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté the chopped onion in 1 tablespoon of butter in a skillet over medium heat until softened.
- Add the ground beef and cook, stirring, until it browns all over and any water evaporates.
- Season the beef with salt, black pepper, and meat spices; stir and cook a minute more. Set aside.
- Mash the boiled potatoes with a hand masher or through a ricer for smoother texture.
- Beat the egg lightly with a fork and fold it into the potatoes.
- Knead the mixture until smooth, then mix in the breadcrumbs until it holds together.
- Butter a deep round baking dish (about 9-10 inches) and dust the bottom and sides with breadcrumbs.
- Press half the potato mixture into the bottom, smoothing it with slightly wet hands to avoid sticking.
- Spoon the beef mixture evenly over the potato layer.
- Top with the remaining potato mixture, pressing it down firmly to seal the edges.
- Use a knife to score the top into 8 portions.
- Stir a pinch of salt and pepper into the warm milk and pour it evenly over the top.
- Sprinkle the grated Parmesan over everything.
- Bake in a preheated 350°F oven for 20 minutes, until the top is golden and cheese melted.
Why You’ll Love This Recipe
- Takes about 30 minutes to prep if potatoes are boiled ahead, fits busy evenings.
- Potatoes stay creamy while beef adds savory depth, no dryness issues.
- Slices into portions easily for family meals or potlucks.
Chef’s Tips for Perfection
- Boil potatoes just until fork-tender; overcook and they’ll get too watery when mashed.
- Preheat oven fully and bake on middle rack for even browning at 350°F.
- For variety, mix chopped bell peppers into the beef if you have them around.
Storage and Reheating
Store leftovers covered in the fridge for up to 3 days. Reheat slices in a 350°F oven for 15 minutes to crisp the top, or microwave briefly but it softens the texture.
Nutritional Notes
Around 380 calories per serving, mostly from potatoes and beef. Includes about 20g protein, 40g carbs, and 18g fat; values vary with exact portions.
