Ground Beef, Potato and Vegetable Casserole

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

1. Preheat the oven to 190°C conventional or 170°C fan.
2. Lightly grease a deep 23 × 33cm baking dish with vegetable oil.
3. Place the sliced potatoes in a large saucepan, cover with cold salted water and bring to a gentle boil.
4. Cook for 5–7 minutes, until the slices have just started to soften but remain firm enough to layer.
5. Drain the potatoes carefully and allow them to steam dry.
6. Heat the olive oil in a large frying pan over medium-high heat.
7. Add the onion and carrot and cook for approximately 4 minutes.
8. Add the bell pepper and mushrooms and cook for another 5 minutes, until softened and most of the mushroom moisture has evaporated.
9. Add the garlic and cook for 30 seconds.
10. Add the ground beef and cook for 6–8 minutes, breaking it apart, until completely browned.
11. Season the mixture with half of the salt, half of the black pepper, the Provençal herbs and paprika.
12. Stir in the halved cherry tomatoes and cook for another 2 minutes.
13. Arrange half of the par-cooked potatoes across the bottom of the prepared baking dish.
14. Spread the beef and vegetable mixture evenly over the potatoes.
15. Cover with the remaining potato slices.
16. In a large bowl, whisk the eggs until blended.
17. Add the soft cheese, breadcrumbs, cream, ketchup or tomato paste, sour cream or yogurt and mustard.
18. Whisk until mostly smooth, then stir in the parsley and coriander.
19. Season the topping with the remaining salt and black pepper.
20. Pour the egg and cheese mixture evenly over the casserole, allowing it to run between the potato layers.
21. Cover loosely with foil and bake for 35 minutes.
22. 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.
23. Remove the casserole from the oven and leave it to rest for 10 minutes before cutting into portions.