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5
from 1 vote
Ground Beef And Mashed Potato Casserole
This delicious beef and mashed potato casserole recipe is made of a layer of well-seasoned ground beef between two layers of creamy mashed potatoes and topped with bread crumbs.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Egyptian
Servings:
9
servings
Calories:
386
kcal
Author:
Radwa
Equipment
Baking pan
Mixing bowl
Skillet
Measuring spoons
Ingredients
1 ½
kg
potatoes
3
tablespoon
butter
⅓
cup
heavy cream
2
eggs
½
cup
milk
½
teaspoon
salt
½
teaspoon
ground black pepper
The beef
500
g
minced beef
1
onion
minced
1
tablespoon
olive oil
½
teaspoon
ground cinnamon
3
pods
cardamom
½
teaspoon
ground black pepper
½
teaspoon
salt
Instructions
First, peel, wash then slice the potatoes.
In a large pot filled with salted water cook the potatoes until they become soft.
After that, take the potatoes out of the water then put them in a colander to drain.
Transfer the potatoes into a bowl and mash them.
Now, add butter, heavy cream, milk, eggs, salt and pepper to the mashed potatoes and mix well until combine.
Making the beef
In a skillet add the olive oil and the minced onion and cook for one minute then add the beef, mix.
Add salt, pepper, cinnamon and cardamom mix.
Add ½ cup of water and lower the heat and let the beef simmer.
When the liquid is fully reduced, and the beef is fully cooked, turn off the heat.
Assembling everything
First layer: Spread half of the mashed potatoes mixture in a baking pan.
Second layer: Spread the minced beef evenly over it.
Third layer: Spread the other half of the mashed potatoes.
Sprinkle the bread crumbs over the potatoes.
Bake for 50-55 minutes at 190C.
Notes
Don't undercook your potatoes, or they will be hard to mash.
You may replace the bread crumbs with Panko or just brush the top of the casserole with melted butter.
Add ½ teaspoon of ground cinnamon to the mashed potatoes for extra flavor.
Add some veggies to the ground beef while cooking, such as spinach, peas, carrots or green beans.
To store:
Keep leftovers in a container in the fridge for 2-3 days.
To freeze:
Keep in the freezer for 1-2 months.
Nutrition
Serving:
1
serving
|
Calories:
386
kcal
|
Carbohydrates:
32
g
|
Protein:
15
g
|
Fat:
22
g
|
Saturated Fat:
10
g
|
Cholesterol:
102
mg
|
Sodium:
329
mg
|
Potassium:
908
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
204
IU
|
Vitamin C:
34
mg
|
Calcium:
62
mg
|
Iron:
3
mg