Potato-Topped Beef Casserole
This is similar to Shepherd's pie! No need to serve up mashed potatoes on the side, as they are baked right on top of the casserole! Prep time includes cooking the potatoes and browning the ground beef. You will LOVE this! Throw in some canned mushrooms also into the beef mixture if desired!
- Ready In:
- 1hr 30mins
- 4 medium russet potatoes (peeled, sliced and cooked)
- 2 lbs lean ground beef
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 1 tablespoon garlic (or to taste)
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1⁄4 cup grated parmesan cheese (optional)
- salt and pepper (I use seasoned salt)
- 2 -4 tablespoons cooking sherry (or use red wine)
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup milk (I use whipping cream or buttermilk)
- 1⁄2 cup swiss cheese, shredded
- Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
- In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
- Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
- Spread the mixture into the prepared casserole dish.
- To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
- Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners).
- Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar) bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.
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My kids won't eat much red meat, but they will eat ground beef in its various guises, so I 'm always looking for new recipes to make for them. This is a very good one. Well-balanced, but not too spicy, flavours. Mashed potatoes are another fave so, all in all, we have a keeper here. The recipe calls for swiss cheese, but cheddar is mentioned in the instructions. I used swiss. I'm sure it would be delicious with cheddar, too.Reply