This casserole format emerged in 1950s America when Campbell's Soup Company needed recipes to sell more cream soups.
Ground Beef Potato Casserole
Savor the comfort of a hearty ground beef and creamy mashed potato casserole that’s as simple to whip up as it is satisfying! Layered with savory beef, rich gravy, and a dollop of buttery mashed potatoes, this dish brings warmth to your table in no time. Perfect for busy weeknights, it’s a crowd-pleaser that will have everyone coming back for seconds!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 garlic clove
- 1 onion
- 1kg firm potatoes (2.21 lbs)
🥩Meat & Seafood(1)
- 500g ground beef (1.1 lbs)
🥛Dairy & Eggs(4)
- 100g butter (0.22 lbs)
- 50g butter (0.11 lbs)
- 250ml milk (1.06 cup)
- 300ml milk (1.27 cup)
🫙Pantry Staples(1)
- 2-2.5 tbsp flour (30-37.5 ml)
🧂Spices & Seasonings(2)
- Oregano, paprika
- Salt, pepper, nutmeg
👨🍳 Instructions
- 1
Peel and chop the potatoes, then boil them in salted water for about 20 to 25 minutes.
- 2
Chop the onion and mince the garlic.
- 3
Drain the potatoes, then add butter and milk, salt, pepper, and nutmeg, and mash until smooth.
- 4
In a pan, brown the ground beef, then add onion, garlic, salt, pepper, paprika, and oregano.
- 5
In the same pan, melt butter and stir in flour, then deglaze with milk to make the béchamel sauce, seasoning with salt, pepper, and nutmeg.
- 6
In a baking dish, layer the mashed potatoes, ground beef, and béchamel sauce, then top with cheese.
- 7
Bake at 180 degrees Celsius for about 20 minutes.
💡 Pro Tips
- ✓Boil potatoes until they reach 205-210°F internal temperature, not just fork-tender, because starches fully gelatinize at this range for ultra-smooth mashing without gluey texture.technique205-210°F
- ✓Brown ground beef in batches to maintain pan temperature above 300°F, as overcrowding drops temperature and causes steaming instead of Maillard browning.technique300°F+
- ✓Make béchamel with a 1:1 butter-to-flour roux cooked for exactly 2 minutes to eliminate raw flour taste while maintaining thickening power.timing2 minutes
- ✓Heat milk to 140-160°F before adding to roux to prevent lumping, as cold milk causes flour proteins to clump rather than disperse evenly.technique140-160°F
- ✓Bake at 356°F (180°C) for 20 minutes, then broil final 2-3 minutes to achieve golden Maillard browning on cheese surface without overcooking interior.timing20 minutes + 2-3 minutes broil
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
This casserole format emerged in 1950s America when Campbell's Soup Company needed recipes to sell more cream soups.
Ground Beef Potato Casserole
Savor the comfort of a hearty ground beef and creamy mashed potato casserole that’s as simple to whip up as it is satisfying! Layered with savory beef, rich gravy, and a dollop of buttery mashed potatoes, this dish brings warmth to your table in no time. Perfect for busy weeknights, it’s a crowd-pleaser that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 garlic clove
- 1 onion
- 1kg firm potatoes (2.21 lbs)
🥩Meat & Seafood(1)
- 500g ground beef (1.1 lbs)
🥛Dairy & Eggs(4)
- 100g butter (0.22 lbs)
- 50g butter (0.11 lbs)
- 250ml milk (1.06 cup)
- 300ml milk (1.27 cup)
🫙Pantry Staples(1)
- 2-2.5 tbsp flour (30-37.5 ml)
🧂Spices & Seasonings(2)
- Oregano, paprika
- Salt, pepper, nutmeg
👨🍳 Instructions
- 1
Peel and chop the potatoes, then boil them in salted water for about 20 to 25 minutes.
- 2
Chop the onion and mince the garlic.
- 3
Drain the potatoes, then add butter and milk, salt, pepper, and nutmeg, and mash until smooth.
- 4
In a pan, brown the ground beef, then add onion, garlic, salt, pepper, paprika, and oregano.
- 5
In the same pan, melt butter and stir in flour, then deglaze with milk to make the béchamel sauce, seasoning with salt, pepper, and nutmeg.
- 6
In a baking dish, layer the mashed potatoes, ground beef, and béchamel sauce, then top with cheese.
- 7
Bake at 180 degrees Celsius for about 20 minutes.
💡 Pro Tips
- ✓Boil potatoes until they reach 205-210°F internal temperature, not just fork-tender, because starches fully gelatinize at this range for ultra-smooth mashing without gluey texture.technique205-210°F
- ✓Brown ground beef in batches to maintain pan temperature above 300°F, as overcrowding drops temperature and causes steaming instead of Maillard browning.technique300°F+
- ✓Make béchamel with a 1:1 butter-to-flour roux cooked for exactly 2 minutes to eliminate raw flour taste while maintaining thickening power.timing2 minutes
- ✓Heat milk to 140-160°F before adding to roux to prevent lumping, as cold milk causes flour proteins to clump rather than disperse evenly.technique140-160°F
- ✓Bake at 356°F (180°C) for 20 minutes, then broil final 2-3 minutes to achieve golden Maillard browning on cheese surface without overcooking interior.timing20 minutes + 2-3 minutes broil