• Prep Time:
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  • Serves: 4-8 Servings

Beef and Potato Casserole-II

  • Recipe Submitted by on

Category: Main Dish, Potatoes, Beef

 Ingredients List

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large carrot, diced
  • 2 tablespoons tomato puree or 1 tablespoon ketchup
  • 1 ½ cups boiling beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon leaves of fresh thyme
  • salt, to taste
  • pepper, to taste
  • !Potato Layer
  • 3 medium (1 pound) potatoes
  • ½ tablespoon parsley
  • 1½ tablespoons cream cheese or sour cream - optional
  • 3 - 3½ tablespoons milk
  • ½ tablespoon butter
  • ½ cup (2 oz) grated Cheddar cheese or your choice cheese
  • salt and pepper to taste


1. Meat: In a large skillet heat oil over medium heat and sauté onions. Add carrots and stir often, for 5 minutes. Add ground beef, increase the heat and stir fry for 5 minutes. Stir in tomato puree or ketchup and fry for 1 minute, then add the hot broth and Worcestershire sauce . Bring to a boil, cover, reduce heat and simmer for 20 minutes covered. Remove the cover and cook for 7 - 10 minutes until most of the liquid has evaporated. Add thyme, season with salt and black pepper. Put into a 2 quart ovenproof casserole dish.

2. Mashed: In a medium saucepan, boil water and a pinch of salt. Peel potatoes and diced into halves then place into boiling water. Add to pot, cover with cold water, add salt and bring to a boil. Cook covered for 15 minutes, until the vegetables are soft. Strain potatoes then bring to a bowl. Add milk, butter, cream cheese, salt and pepper. Mash potatoes until fluffy.

3. Preheat the oven to 350 degrees F. In the same 2 quart casserole dish, add the potatoes on top of the beef. Sprinkle cheese on top of potatoes. Bake for 25 minutes until the top is golden brown.

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