beefpotatocarrot
Ground Beef, Potato and Vegetable Casserole
A comforting holiday casserole made with ground beef and layered potatoes, perfect for family gatherings.
From YouTube · Dec 10, 2025
A comforting holiday casserole made with ground beef and layered potatoes, perfect for family gatherings.
35 min
Prep time
1 hr
Cook time
1 hr 45 min, including resting
Total time
6–8
Yield
Ingredients
23 ingredients- 5 large potatoes, peeled and cut into 5mm slices
- 600g ground beef
- 1 medium onion, finely chopped
- 1 carrot, finely diced or coarsely grated
- 1 bell pepper, finely diced
- 150g mushrooms, sliced
- 150g cherry tomatoes, halved
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp fine salt, divided, plus more to taste
- 1/2 tsp ground black pepper, divided
- 1 tsp Provençal herbs
- 1/2 tsp paprika
- EGG AND CHEESE TOPPING
- 5 large eggs
- 200g soft cheese or cream cheese
- 40g breadcrumbs
- 70ml cream
- 2 tbsp ketchup or tomato paste
- 2 tbsp sour cream or Greek yogurt
- 1 tsp wholegrain mustard
- 1 small bunch fresh parsley, chopped
- 1 small bunch fresh coriander, chopped
- Vegetable oil, for greasing
Method
23 steps- Preheat the oven to 190°C conventional or 170°C fan.
- Lightly grease a deep 23 × 33cm baking dish with vegetable oil.
- Place the sliced potatoes in a large saucepan, cover with cold salted water and bring to a gentle boil.
- Cook for 5–7 minutes, until the slices have just started to soften but remain firm enough to layer.
- Drain the potatoes carefully and allow them to steam dry.
- Heat the olive oil in a large frying pan over medium-high heat.
- Add the onion and carrot and cook for approximately 4 minutes.
- Add the bell pepper and mushrooms and cook for another 5 minutes, until softened and most of the mushroom moisture has evaporated.
- Add the garlic and cook for 30 seconds.
- Add the ground beef and cook for 6–8 minutes, breaking it apart, until completely browned.
- Season the mixture with half of the salt, half of the black pepper, the Provençal herbs and paprika.
- Stir in the halved cherry tomatoes and cook for another 2 minutes.
- Arrange half of the par-cooked potatoes across the bottom of the prepared baking dish.
- Spread the beef and vegetable mixture evenly over the potatoes.
- Cover with the remaining potato slices.
- In a large bowl, whisk the eggs until blended.
- Add the soft cheese, breadcrumbs, cream, ketchup or tomato paste, sour cream or yogurt and mustard.
- Whisk until mostly smooth, then stir in the parsley and coriander.
- Season the topping with the remaining salt and black pepper.
- Pour the egg and cheese mixture evenly over the casserole, allowing it to run between the potato layers.
- Cover loosely with foil and bake for 35 minutes.
- Remove the foil and continue baking for 15–25 minutes, until the potatoes are tender, the topping is golden and the centre reaches at least 71°C.
- Remove the casserole from the oven and leave it to rest for 10 minutes before cutting into portions.
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