Description
A hearty and comforting Mashed Potato Casserole featuring creamy mashed potatoes layered with seasoned ground beef, topped with melted cheddar cheese and crispy bacon. Perfect for family dinners, this casserole combines classic flavors and textures in a simple baked dish.
Ingredients
Scale
Potatoes and Mash
- 1.75 kg (3.5 lb) potatoes, peeled and cut into 3 cm (1″) chunks
- 1 tbsp cooking/kosher salt (for boiling potatoes)
- â…” cup milk
- 75 g (5 tbsp) butter
- ½ cup sour cream
Ground Beef Layer
- 500 g (1.1 lb) ground beef
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- 2 garlic cloves, minced
Toppings
- 1 cup cheddar cheese, shredded
- 200 g (6 oz) bacon, chopped
- ¼ cup green onion, finely sliced
Instructions
- Boil the potatoes: Place the peeled and chunked potatoes in a large pot and cover with water about 10 cm (4 inches) above the potatoes. Add 1 tablespoon of salt and bring to a boil over high heat. Once boiling, reduce to a rapid simmer and cook for about 15 minutes or until the potatoes are very soft. Drain thoroughly and return the potatoes to the pot. Let them sit for 1 minute, shaking occasionally to evaporate excess water.
- Cook the ground beef: While the potatoes boil, heat a skillet over medium-high heat. Add the ground beef along with salt, paprika, black pepper, and minced garlic. Cook, breaking up the meat, until browned and fully cooked through. Remove from heat and set aside.
- Mash the potatoes: To the drained potatoes, add the milk, butter, and sour cream. Mash thoroughly until completely smooth and creamy. Avoid using a food processor or blender to prevent the potatoes from becoming gluey.
- Assemble the casserole: Preheat your oven to 200°C/400°F (180°C fan). In a 2-liter (2-quart) baking dish, spread half of the mashed potatoes evenly over the base. Layer the cooked ground beef evenly on top, then cover with the remaining mashed potatoes. Sprinkle shredded cheddar cheese and chopped bacon over the top.
- Bake the casserole: Loosely cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Finish and serve: Remove the casserole from the oven and sprinkle the sliced green onions over the top. Let it sit for a few minutes to cool slightly before serving warm. The casserole will remain warm for about 20 minutes thanks to the cheese layer.
Notes
- For creamier mashed potatoes, use whole milk or add a splash of cream.
- Do not overwork the potatoes during mashing to avoid a gummy texture.
- Ensure the bacon is chopped finely for an even topping distribution.
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
