Beef and Potato Casserole

This flavorful beef and potato casserole makes a wonderful family meal. The savory filling combines ground beef, mushrooms, carrots, onions, and celery simmered in a rich broth, all topped with creamy, cheesy mashed potatoes.

It’s similar to a cottage pie but with extra depth from mushrooms and Worcestershire sauce. You can even prepare it a day ahead — just reheat the potatoes, assemble, and bake when ready. It’s a cozy, satisfying dinner that’s perfect for busy weeknights or Sunday suppers.

What You’ll Like About This Recipe

• Deep, savory flavor. Browning the beef well and sautéing the vegetables in drippings or butter builds a foundation of flavor. Worcestershire sauce and thyme add subtle complexity without overpowering the dish.
• Creamy mashed potato topping. The cheesy mashed potatoes bake into a golden, lightly crisped layer that contrasts beautifully with the savory beef filling below. It’s satisfying, homey, and endlessly comforting.
• Flexible and versatile. You can use leftover mashed potatoes, swap vegetables based on what you have, or adjust the seasoning easily. The base recipe is highly adaptable without losing its integrity.
• Feeds a crowd. This casserole bakes in a 2-quart dish and serves six generously, making it a great choice for families or gatherings.

Ingredient Notes

• Ingredient Notes
• Ground beef – Choose 80/20 for richer flavor or 85/15 for a leaner but still juicy result. Browning properly develops the best texture and depth.
• Onion, carrot, and celery – This classic aromatic trio builds a savory base. Dice the vegetables finely so they soften and blend into the filling.
• Mushrooms – Add umami and moisture. Cremini or button mushrooms both work, and sautéing them helps keep the filling hearty without becoming watery.
• Flour – Thickens the mixture into a cohesive filling. If the mixture becomes too thick, a splash of extra broth brings it back into balance.
• Beef broth – Provides body and enhances the beefy flavor. Low-sodium broth allows you to control the salt level.
• Worcestershire sauce – Adds savory depth and a hint of tang that rounds out the richness of the casserole.
• Mashed potatoes – Use freshly made or leftover potatoes. Russets or Yukon Golds produce the best texture, especially when mixed with cheese.
• Cheddar cheese – Melts into the potatoes for richness and helps the topping brown attractively.

How to Make It

1. Heat the oven and grease the baking dish so the casserole releases easily and browns evenly.
2. Brown the ground beef in a hot skillet, letting it sear undisturbed at first to develop flavor before breaking it apart. Remove the beef once cooked.
3. Sauté the onion, carrot, celery, and mushrooms in the remaining fat until softened and aromatic, creating a flavorful base.
4. Stir in the flour and cook briefly to remove the raw taste, then return the beef to the skillet and mix well.
5. Add broth, Worcestershire, thyme, and pepper, then simmer gently so the flavors meld and the vegetables become tender. Adjust consistency if needed with extra broth.
6. Transfer the filling to the baking dish and spread into an even layer.
7. Mix cheese into the hot mashed potatoes, then spoon and spread them over the beef mixture, creating a smooth or textured topping as you prefer.
8. Bake until the filling bubbles and the topping turns golden, broiling briefly if you want deeper browning.
9. Let the casserole rest a few minutes before serving so the layers settle.

Pro Tips

• Brown in batches if your pan is small; overcrowding the skillet prevents proper searing.
• Taste the filling before topping—it’s harder to adjust seasoning once the potatoes are added.
• Use hot mashed potatoes so they spread easily and bake evenly without cooling the filling too quickly.
• Broil with caution at the end; mashed potatoes brown quickly.
• Let it rest briefly after baking to make slicing cleaner and serving easier.

Recipe Variations

• Turkey or chicken version. Substitute ground turkey or chicken for a lighter casserole. Increase seasoning slightly to compensate for the milder flavor.
• Vegetable-forward variation. Add peas, corn, or green beans to the filling for color and sweetness.
• Cheese lovers’ version. Add extra cheddar inside the filling or sprinkle cheese on top before broiling for a more decadent crust.
• Smoky flavor twist. Replace some of the oil with bacon drippings or add a pinch of smoked paprika to the filling.
• Dairy-free option. Use olive oil or dairy-free butter and top with mashed potatoes made with plant-based milk and shredded dairy-free cheese.

Serving Suggestions

• Serve with a crisp green salad or steamed vegetables for a balanced plate.
• Add a dollop of sour cream or fresh herbs like parsley or chives to brighten the richness.
• Pair with crusty bread or dinner rolls to soak up the savory filling.
• Choose a tangy accompaniment such as pickles or coleslaw when you want something refreshing alongside the casserole.

How to Store

• Refrigerate: Store cooled leftovers in an airtight container for up to 4 days. The flavors actually deepen as the casserole rests.
• Freeze: Freeze in portions or as a whole casserole for up to 3 months. Wrap tightly to prevent freezer burn and thaw in the refrigerator before reheating.
• Reheat: Warm in the oven or microwave until heated through. Add a splash of broth if the filling seems dry after refrigeration.

Beef and Potato Casserole

Diana Rattray

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Servings 6 servings

Calories 589

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Course Casserole

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Ingredients

  

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• 2 tablespoons vegetable oil, or butter, or bacon drippings, divided
• 1 1/2 pounds ground beef
• 1 cup onion, chopped
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 6 to 8 ounces mushrooms, sliced
• 3 tablespoons flour
• 1 cup beef broth
• 1 1/2 tablespoons Worcestershire sauce
• 1/2 teaspoon dried leaf thyme
• 1/4 teaspoon ground black pepper
• 4 cups mashed potatoes, hot seasoned
• 1 cup cheddar cheese, shredded

Instructions

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• Oven Prep: Heat the oven to 350°F and lightly grease a 2-quart baking dish.
• Cook the Beef: Heat 1 tablespoon of oil or drippings in a large skillet or sauté pan over medium-high heat. Add the beef, break it up into small pieces, and cook undisturbed for 4 minutes. Continue cooking and stirring for 4 to 5 minutes or until the beef is no longer pink. Remove the beef to a plate and set aside.
  
• Sauté the Vegetables: In the same pan, heat the remaining oil or drippings over medium heat. Add the onions, carrot, celery, and mushrooms and sauté until the onions are translucent. Stir the flour into the vegetables and cook, stirring, for 2 minutes. Add the beef back to the pan and stir to blend.
  
• Simmer the Filling and Assemble the Casserole: Add the beef broth, Worcestershire sauce, thyme, and pepper. Bring to a simmer, then reduce the heat to low, cover the pan, and simmer for 10 minutes or until the vegetables are tender. Add more broth if the mixture is too thick. Taste and add salt, as needed. Turn the ground beef mixture into the prepared baking dish.

  Stir the cheese into the hot mashed potatoes and spoon them over the top of the casserole. Spread the potatoes to cover the filling.
  
• Bake: Bake the casserole for 25 minutes or until the filling is bubbling and the topping is lightly browned. Broil for a minute or two to brown the topping more.
  
• Serve: Serve with a garnish of parsley if desired. Enjoy!
  

Nutrition

Calories: 589kcalCarbohydrates: 41gProtein: 29gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 99mgSodium: 461mgPotassium: 1006mgFiber: 4gSugar: 4gVitamin A: 2017IUVitamin C: 36mgCalcium: 186mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword beef and potato casserole, ground beef, mashed potatoes

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