Comforting Ground Meat Casserole (Printer-Friendly)

Hearty casserole with savory ground meat, mixed vegetables, and smooth mashed potatoes baked golden brown.

# What You Need:

→ Meat Filling

01 - 2 lbs ground beef or ground lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 cup beef or chicken broth
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons olive oil
14 - Salt and black pepper, to taste

→ Mashed Potato Topping

15 - 2½ lbs russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk
18 - ½ cup shredded cheddar cheese (optional)
19 - Salt and black pepper, to taste

# How-To Steps:

01 - Set oven temperature to 400°F (200°C).
02 - Boil peeled potato chunks in salted water for 15 to 20 minutes until fork-tender, then drain thoroughly.
03 - Mash potatoes with butter and milk until smooth. Season with salt and pepper. Stir in cheddar cheese if desired. Set aside.
04 - Heat olive oil in a large skillet over medium-high heat. Sauté onion and carrots for 3 to 4 minutes until softened.
05 - Add minced garlic and cook for 1 minute. Add ground meat, breaking it up with a spoon, and cook until browned and fully cooked. Drain excess fat if necessary.
06 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour evenly and stir to coat the mixture.
07 - Pour in broth and simmer for 5 minutes until thickened. Add peas and corn, stirring and cooking for an additional 2 to 3 minutes. Adjust seasoning as needed.
08 - Transfer meat filling to a 9x13-inch baking dish, spreading it evenly.
09 - Spoon mashed potatoes over the meat mixture, smoothing to cover completely. Use a fork to create ridges for a crispy surface.
10 - Bake for 25 to 30 minutes until the topping is golden and the filling is bubbling.
11 - Allow to rest for 5 to 10 minutes prior to serving.

# Helpful Hints:

01 -
  • It tastes like someone who cares spent the afternoon thinking about you.
  • The whole thing comes together in just over an hour, so weeknight dinners feel less rushed.
  • Leftovers taste even better the next day, making it perfect for meal prep without any fussy reheating.
02 -
  • Don't skip draining the potatoes well, or your topping will be watery and slide off the filling like a losing hockey team.
  • The filling needs to be fully cooked and cooled slightly before the potatoes go on top, so it doesn't separate or become a soupy mess.
03 -
  • Brown the meat properly in batches if your skillet is crowded—crowded meat steams instead of browning, and that changes everything.
  • Let the finished pie rest for five to ten minutes before serving so the layers stay intact and the filling sets just enough to spoon cleanly.
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