Cheesy Potato Meat Casserole
A comforting baked casserole featuring a spiced potato base layered with savory ground beef, onions, peppers, and tomatoes, all topped with golden melted cheese. Easy enough for weeknights yet impressive enough for family dinners.
Equipment
- 1 | Mixing bowl | for spice paste
- 1 | Wooden bowl | for potato dough
- 1 | Large skillet | for cooking meat
- 1 | Glass baking dish | 9x13 inch
- 1 | Spatula | for stirring
- 1 | Fork | for mixing potatoes
Ingredients
- 2 | lbs | potatoes | boiled and mashed
- 3 | tbsp | all-purpose flour |
- 1 | tsp | paprika |
- ½ | tsp | turmeric |
- 1 | tsp | cumin seeds |
- 1 | tsp | salt |
- ½ | tsp | black pepper |
- 2 | tbsp | oil |
- 1 | lb | ground beef |
- 1 | | onion | diced
- 1 | | green bell pepper | diced
- 2 | | tomatoes | diced
- 2 | cups | shredded mozzarella cheese |
- 1 | | fresh parsley | for garnish
Instructions
- Mix paprika, turmeric, cumin seeds, salt, pepper, and oil into a smooth paste.
- Combine mashed potatoes with the spice paste and flour.
- Knead the potato mixture until a soft dough forms.
- Brown the ground beef in a large skillet over medium heat.
- Add diced onion, green bell pepper, and tomatoes; cook until tender.
- Press half the potato dough into a baking dish as the base.
- Spread the meat filling evenly over the potato layer and top with remaining potato if desired.
- Sprinkle shredded cheese over the top.
- Bake at 375°F until the cheese is golden and bubbly.
- Rest briefly, garnish with parsley, slice, and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave until hot and cheese is melted again.
- Freeze cooled portions for up to 2 months; thaw before reheating.
- Add extra flour if the potato dough feels too sticky while kneading.
- Reheat in the oven or microwave until hot and cheese is melted again.
- Freeze cooled portions for up to 2 months; thaw before reheating.
- Add extra flour if the potato dough feels too sticky while kneading.