Description
This comforting mashed potato casserole layers creamy, buttery mashed potatoes with seasoned ground beef, topped with crispy bacon, melted cheddar cheese, and fresh green onions. It’s the ultimate all-in-one main-course that combines classic flavors and a satisfying texture, making it perfect for family gatherings or holiday meals.
Ingredients
Units
Scale
For the Potatoes:
- 1.75 kg (3.5 lb) potatoes, peeled and cut into 3 cm (1″) chunks
- 1 tbsp cooking/kosher salt (for boiling potatoes)
- 2/3 cup milk
- 75 g (5 tbsp) butter
- 1/2 cup sour cream
For the Filling:
- 500 g (1.1 lb) ground beef
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 garlic cloves, minced
For the Topping:
- 1 cup cheddar cheese, shredded
- 200 g (6 oz) bacon, chopped
- 1/4 cup green onion, finely sliced
Instructions
- Boil the potatoes: Place the potatoes in a large pot and cover with water so it’s about 10 cm (4″) above the potatoes. Add 1 tbsp salt, bring to a boil over high heat, then reduce to a rapid simmer and cook for about 15 minutes or until the potatoes are very soft. Drain well and return the potatoes to the pot. Let sit for 1 minute, shaking occasionally to help evaporate excess water.
- Cook the ground beef: While the potatoes are boiling, heat a skillet over medium-high heat. Add the ground beef, salt, paprika, black pepper, and minced garlic. Cook, breaking up the meat, until browned and fully cooked. Remove from heat and set aside.
- Mash the potatoes: To the drained potatoes, add milk, butter, and sour cream. Mash well until completely smooth and creamy, but avoid using a food processor or blender as this could make the potatoes 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. Top with the cooked ground beef, spreading in an even layer. Cover with the remaining mashed potatoes, then sprinkle shredded cheddar cheese and chopped bacon over the top.
- Bake the casserole: Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and turns 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 stay warm for about 20 minutes thanks to the cheese layer.
Notes
- For extra creamy potatoes, use Yukon Gold or Russet potatoes.
- Make ahead by assembling the casserole up to a day in advance and bake when ready to serve.
- Swap ground beef for ground turkey or chicken for a lighter version.
- If you prefer, you can omit the bacon for a vegetarian-friendly adaptation.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 490
- Sugar: 3g
- Sodium: 1050mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg
