Prep 10 mins
Cook 1 hr
An old farm recipe, updated to today's fast paced life.
- 3 medium white potatoes (pared, and sliced very thin)
- 1 lb lean ground beef
- 1⁄2 cup onion, chopped
- 1⁄4 cup celery, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon celery leaves (fresh or dried optional)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon red pepper flakes (spicy optional)
- 2 tablespoons butter
- 2 tablespoons flour
- 3⁄4 cup milk (add a little more if needed)
- 1⁄2 cup grated cheddar cheese
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon chili powder (optional)
- 1 pinch salt
- 1 pinch pepper
- 1 pinch paprika
- grated cheddar cheese
- Spray a baking dish with cooking spray.
- Preheat oven 375 degrees.
- Spray a large skillet with cooking spray and brown ground beef.
- Drain ground beef, if necessary.
- Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
- In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
- Gradually add milk and cook till bubbly and thickened.
- Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
- Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
- Add 1 layer of potatoes.
- Alternate ground beef mixture, then potatoes until completely used.
- Pour cheese sauce over ground beef and potato mixture.
- Top with a pinch of paprika and grated cheese.
- Bake for 1 hour, or until potatoes and beef are bubbly and done.
Yes, I tweaked making in a 3 quart dish. I used 4 potatoes which I sliced just before layering so no need to cover with water and chill. I browned 2 pounds of 90 percent less fat beef skipped the oil and sauteed the onions celery and garlic right in with the beef, so no need to remove. I skipped the butter and sprinkled 3 tablespoons flour right over the beef mixture. Stirred it in then added 2 cups of low fat milk and 1 cup cheese heated till thickened stirring in the spices. Now I sliced the potatoes in which I layered with the meet mixture. Quick and easy and a lot less clean up with quicker results. I do suggest covering the casserole dish with foil for 45 minutes to prevent the top from browning to quickly. At which point add the remaining cheese to melt! Comfort food! Oh my son just had to top his with ketchup and I found it pretty good. Thanks for the warmth!
Wow! This dish is like a combination of scalloped potatoes and shepherd's pie! It's so delicious and definitely comforting. I sauteed my meat in a deep skillet with the veggies then took it off the heat and added raw, diced mushrooms and zucchini. I didn't want to dirty more dishes so I didn't layer my casserole; instead I just spread my potatoes over my meat mixture then the cheese sauce over that. I had to bake my for 1 1/2 hours total (probably because the way I stacked ingredients). I put the skillet lid on it for the first 45 minutes. The last 20 minutes I sprinkled it with shredded cheese and fresh grated parm. This was awesome and very versatile. Will make again. Thank you!!
Choose this dish based on my ingredients on hand and the reviews. A Big success! Loved it. I followed Rita's suggestions...then added about 1 1/2cups of frozen green beans and two handfuls of frozen corn to meat mixture. Kids lived it. Served with salad and rolls. Thanks for the post.