Smothered Ground Beef and Potato Bake
A hearty six-serving bake of parboiled potato slices and browned beef, tucked into an onion, thyme and tomato gravy, then finished with a sharp cheddar crust. Parboiling gives the potatoes a head start so the casserole cooks evenly.
A hearty six-serving bake of parboiled potato slices and browned beef, tucked into an onion, thyme and tomato gravy, then finished with a sharp cheddar crust. Parboiling gives the potatoes a head start so the casserole cooks evenly.
Ingredients
18 ingredients- Fat
- 27g
- Carbs
- 40g
- Protein
- 32g
Whole recipe (6 servings): 3270 kcal
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1 1/2 lb (680 g) ground beef (80/20 or 85/15)
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp kosher salt, plus more for the potatoes
- 1/2 tsp freshly ground black pepper
- 1 tbsp tomato paste
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp unsalted butter, cut into small pieces
- 2 tbsp chopped fresh parsley, for garnish (optional)
- Cooking spray or extra butter, for the baking dish
Method
7 steps- Heat the oven to 190°C/375°F. Grease a 23 x 33 cm (9 x 13 inch) baking dish.
- Bring a large pot of salted water to a boil. Add the sliced potatoes and simmer for 5–6 minutes, until the edges are just beginning to soften but the slices still hold their shape. Drain well.
- Meanwhile, brown the beef in a large skillet over medium-high heat for 6–8 minutes, breaking it into small pieces. Drain excess fat if needed. Add the onion and cook for 5 minutes until softened; stir in the garlic for 30 seconds.
- Sprinkle the flour over the beef and stir for 1 minute. Add the tomato paste, thyme, smoked paprika, oregano, salt and pepper. Stir in the broth and Worcestershire sauce, scraping the pan. Simmer for 5–7 minutes until it forms a pourable gravy.
- Arrange half the potatoes in the baking dish, spoon over half the beef gravy, then repeat. Cover tightly with foil and bake for 35 minutes.
- Uncover and test a potato slice with a knife. If still firm, cover and bake another 10 minutes. When nearly tender, scatter over both cheeses and bake uncovered for 15–20 minutes until bubbling and golden.
- Rest for 10 minutes before serving. Add parsley if using.
Recipe notes
Helpful tips
- Slicing the potatoes evenly is the key to even cooking; a mandoline makes quick work of it.
- If your beef mixture looks thick before baking, stir in a splash of broth so it stays saucy enough to coat the potatoes.
- For a golden, extra-bubbly top, broil the finished bake for 1 to 2 minutes, watching closely so the cheese does not scorch.
- Letting the bake rest before slicing keeps the layers neat and the gravy from running.
Equipment
- 9x13-inch baking dish
- Large pot
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Colander
- Aluminum foil
- Chef's knife and cutting board
- Measuring cups and spoons
- Can opener (if needed for tomato paste)
Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F (175°C) oven until heated through. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.
Additional tips
- The baking dish and filling will be very hot; use oven mitts and let the bake rest before serving. Cook ground beef to an internal temperature of 160°F (71°C). If you are avoiding gluten, use a gluten-free all-purpose flour blend and confirm your Worcestershire sauce is gluten-free.
Recipe inspiration
Inspired by Cooking With Tammy
Estimated nutrition
Per serving: 545 calories
Fat: 27 g · Carbs: 40 g · Protein: 32 g
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