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The Ultimate Beef And Potato Casserole for Family Dinners

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This Beef And Potato Casserole is a hearty, comforting dish that combines tender beef and soft potatoes in a rich gravy. Perfect for chilly evenings, it’s a complete meal that minimizes cleanup while maximizing flavor.

Ingredients

Scale
  • 1 pound lean ground beef (85-90% lean)
  • 4–5 medium Russet potatoes, peeled and sliced (about 1/4 inch thick)
  • 4–5 medium Yukon Gold potatoes, peeled and sliced (about 1/4 inch thick)
  • 1 onion, finely diced
  • 2–3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf (optional)
  • Salt and black pepper to taste
  • Shredded cheddar cheese or a blend of melting cheeses (optional topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Peel and thinly slice your potatoes (about 1/4 inch thick). You can place them in a bowl of cold water to prevent browning while you prepare the rest of the dish.
  3. Finely dice your onion, carrots, and celery. Mince the garlic.
  4. In a large oven-safe pot or Dutch oven, cook the ground beef over medium-high heat. Break it apart with a spoon as it cooks.
  5. Once the beef is fully browned, drain off any excess fat.
  6. Add the diced onion, carrots, and celery to the pot with the browned beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  7. Stir in the minced garlic and tomato paste. Cook for another minute, stirring constantly, until fragrant.
  8. Sprinkle the flour over the beef and vegetable mixture. Stir well and cook for 1-2 minutes.
  9. Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, dried thyme, dried rosemary, and bay leaf (if using).
  10. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-10 minutes, stirring occasionally, until the sauce has thickened.
  11. If you cooked the beef mixture in a skillet, transfer half of it to your prepared baking dish, spreading it evenly.
  12. Arrange half of your sliced potatoes in a single layer over the beef mixture. Season the potatoes lightly with salt and pepper.
  13. Spoon the remaining beef mixture over the potatoes, spreading it out.
  14. Top with the remaining sliced potatoes, arranging them neatly. Season this final potato layer with a pinch more salt and pepper.
  15. If you're using cheese, sprinkle it evenly over the top potato layer now.
  16. Cover the baking dish tightly with aluminum foil. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
  17. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and golden brown.
  18. Once out of the oven, let the casserole rest for 10-15 minutes before serving.

Nutrition

Keywords: For uniform cooking, aim for consistent thickness when slicing your potatoes. You can par-boil your sliced potatoes for 5-7 minutes before assembling the casserole if you're in a hurry. This casserole is also make-ahead friendly; assemble it and refrigerate for up to 24 hours before baking.

Find it online: https://homebitesia.com/the-ultimate-beef-and-potato-casserole-for-family-dinners/