Beef and Potato Casserole
Similar to a cottage pie, this beef and potato casserole gets extra depth of flavor from mushrooms and Worcestershire sauce.
Ingredients
- Butter or oil for greasing the baking dish
- 2 tbsp vegetable oil or butter, divided
- 1 ½ pounds ground beef
- 1 cup chopped onions
- ½ cup diced carrot
- ½ cup diced celery
- 6 to 8 ounces sliced mushrooms
- 3 tbsp all-purpose flour
- 1 cup beef broth, plus more as needed
- 1 ½ tbsp Worcestershire sauce
- ½ tsp dried leaf thyme
- ¼ tsp ground black pepper
- Fine salt, to taste
- 4 cups hot, well-seasoned mashed potatoes
- 1 cup shredded cheddar cheese
- Chopped parsley (optional), for garnish
Recommended Equipment
Instructions
- Heat the oven to 350°F and lightly grease a 2 1/2- to 3-quart baking dish.Butter or oil for greasing the baking dish
- Heat 1 tablespoon of oil or butter 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.1 tbsp vegetable oil or butter | 1 1/2 pounds ground beef
- In the same pan, heat the remaining oil or butter 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.1 tbsp vegetable oil or butter | 1 cup chopped onions | 1/2 cup diced carrot | 1/2 cup diced celery | 6 to 8 ounces sliced mushrooms | 3 tbsp all-purpose flour
- 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.1 cup beef broth | 1 1/2 tbsp Worcestershire sauce | 1/2 tsp dried leaf thyme | 1/4 tsp ground black pepper | Fine salt
- Combine the hot mashed potatoes and cheese in a large bowl. Spoon over the top of the filling and gently spread to cover.4 cups hot, well-seasoned mashed potatoes | 1 cup shredded cheddar cheese
- Bake the casserole for 25 minutes or until the filling is bubbling and the topping is lightly browned.
- Serve with a garnish of parsley if desired.Chopped parsley (optional)
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.
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