Ingredients
Mashed Potato Layer
- 6–7 large potatoes (about 1.5 kg)
- 3 tablespoons butter
- 1 cup warm milk
- Salt and pepper to taste
- Optional: ½ cup shredded cheese for extra creaminess
Beef Layer
- 500 g ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup tomato sauce (or crushed tomatoes)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or thyme
- 1 beef bouillon cube (optional but enhances flavor)
- Salt to taste
- 2 tablespoons oil
Cheese Topping
- 2 cups shredded mozzarella or cheddar
- Optional: Parmesan for extra crunch on top
Prepare the Mashed Potatoes
Start by washing, peeling, and cutting the potatoes into large chunks. Place them in a pot filled with salted water and bring the pot to a boil. Let the potatoes cook until they become very tender—this ensures your mashed layer stays smooth and creamy.
Once cooked, drain thoroughly. Excess water makes mashed potatoes runny, which can affect the layering. Return the drained potatoes to the pot and mash them while still hot. Add butter, warm milk, salt, and pepper. Stir until the potatoes are velvety and smooth. The warm milk helps create a fluffy texture that spreads easily in the casserole.
If you want a richer potato layer, add cheese at this stage. It melts into the mixture, giving a creamy body that complements the beef beautifully.
Set the mashed potatoes aside.
Prepare the Beef Sauce
Heat oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent. Next, add the minced garlic and cook for about 30 seconds to release the aroma.
Add the ground beef, breaking it apart with a spatula. Cook until the meat browns and no pink remains. Browning the meat is crucial—it brings out deep, savory flavors and prevents the beef from being bland.
Once cooked, drain any excess fat if needed. Add paprika, oregano, salt, and black pepper. Stir well.
Mix in the tomato paste and cook for one minute to remove its raw taste. Pour in the tomato sauce and stir until combined. If you’re using a bouillon cube, crumble it into the sauce now.
Let the mixture simmer for 8–10 minutes until it thickens. You don’t want a runny sauce; a well-thickened beef layer creates clean, distinct layers in the casserole.
Taste and adjust seasonings. The sauce should be rich, savory, and slightly tangy.
Assemble the Casserole
Use a round or rectangular baking dish—glass works beautifully, allowing you to see the layers just like in your photo.
Step 1: First Potato Layer
Spread half of your mashed potato mixture onto the bottom. Use a spatula to smooth it evenly. This forms a creamy foundation for the dish.
Step 2: Beef Layer
Add your entire beef sauce layer on top. Spread it evenly, making sure every bite will contain meat. This layer should be thick and hearty.
Step 3: Second Potato Layer
Spread the remaining mashed potatoes over the beef. Smooth the top surface well to prepare for the cheese.
Step 4: Cheese Topping
Generously sprinkle the shredded cheese over the top. The casserole in your image shows a thick, even cheese layer that melts beautifully and forms a lovely golden crust once baked.
Baking
Preheat your oven to 200°C (400°F).
Place the casserole in the center rack and bake for 20–25 minutes or until the cheese is melted, bubbly, and lightly golden. For an even deeper golden crust, switch to broil mode for the last 2–3 minutes. Keep an eye on it to avoid burning.
Once done, remove the casserole and let it rest for 10–15 minutes. Resting helps the layers set, making slicing easier, and gives the cheese time to firm slightly.
Serving
Cut into thick slices and serve warm. Each portion will have visible layers of creamy potatoes, rich beef, and melted cheese—just like the dish in your image.
The taste is cozy and hearty:
- Creamy potatoes balance the richness of the beef.
- Savory meat sauce adds depth and flavor.
- Cheese topping provides a gooey, satisfying finish.
This dish pairs wonderfully with salads, roasted vegetables, or even a simple bowl of steamed green beans.
Tips & Variations
Make It Creamier
Add a layer of béchamel sauce between potatoes and beef.
Add Vegetables
Include peas, carrots, or corn in the beef mixture.
Use Sweet Potatoes
For a sweeter, more nutritious twist.
Make It Spicy
Add chili flakes or chopped jalapeños to the beef.
Use Different Cheeses
A mix of mozzarella, cheddar, and parmesan makes an amazing crust.
Make Ahead
You can assemble the casserole one day ahead, refrigerate, and bake the next day.