Description
This Mashed Potato Casserole is a comforting and hearty dish featuring creamy mashed potatoes layered with seasoned ground beef, topped with melted cheddar cheese, crispy bacon, and fresh green onions. It’s perfect for a family dinner and serves 8 people.
Ingredients
Scale
Potatoes and Dairy
- 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 Mixture
- 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 so it’s about 10 cm (4″) above the potatoes. Add 1 tablespoon of 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 along with 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, being careful not to over-process as this could make the potatoes gluey.
- Assemble the casserole: Preheat your oven to 200°C (400°F) or 180°C (fan). In a 2-liter (2-quart) baking dish, spread half of the mashed potatoes evenly on the bottom. Top with the cooked ground beef in an even layer. Cover with the remaining mashed potatoes, then sprinkle shredded cheddar cheese and chopped bacon evenly over the top.
- Bake the casserole: Cover the baking dish loosely 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 turns golden brown.
- Finish and serve: Remove the casserole from the oven, sprinkle sliced green onions over the top, and let it sit for a few minutes to cool slightly before serving warm. The dish will stay warm for about 20 minutes thanks to the cheese topping.
Notes
- Avoid using a food processor or blender to mash the potatoes to prevent a gluey texture.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Ensure bacon is chopped small enough to cook evenly and crisp up nicely during baking.
- This casserole can be assembled ahead of time and refrigerated before baking, just add extra baking time if baking from cold.
- For a spicier kick, add a pinch of cayenne pepper to the ground beef.
