Description
A warm, creamy-topped casserole that layers seasoned ground beef with mixed vegetables and buttery mashed potatoes for a comforting weeknight meal.
Ingredients
- 1 pound ground beef (80/20)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 3 cups mashed potatoes (prepared from about 3 large potatoes)
- 2 tablespoons butter, cut into small pieces
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×9-inch casserole dish.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned, about 6–8 minutes. Drain off excess fat.
- Add the chopped onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Stir in the frozen mixed vegetables, tomato paste, beef broth, and Worcestershire sauce. Season with salt and pepper. Bring to a simmer and cook for 5–7 minutes until the sauce reduces slightly and the flavors meld. Taste and adjust seasoning.
- Transfer the beef mixture to your prepared casserole dish and spread it into an even layer.
- Spoon the prepared mashed potatoes over the filling and smooth them to fully cover the meat.
- Dot the potato surface with the butter pieces and sprinkle the cheddar cheese evenly on top, if using.
- Bake uncovered for 20–30 minutes, until the top is golden and the filling is bubbling around the edges. If you like a crispier top, broil for 1–2 minutes, watching closely to avoid burning.
- Let the casserole rest for 5 minutes before serving.
Notes
For a vegetarian version, use lentils or a plant-based ground meat substitute. Leftover mashed potatoes work great in this recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American