1. Prepare the Mashed Potatoes:
Peel 4 potatoes and cut them into chunks. Place them in a large pot and cover them with water.
Add 1 tsp of salt to the water and bring to a boil.
Let the potatoes cook for 20-30 minutes until they are soft and fork-tender.
Once cooked, drain the water and mash the potatoes with 28g of butter until smooth. You can also add a splash of milk or cream for extra creaminess. Set aside.
2. Cook the Ground Beef:
In a large skillet, heat a drizzle of olive oil over medium heat.
Add 1 finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
Add 1-2 cloves of minced garlic and cook for another 30 seconds until fragrant.
Add 1 grated carrot and 2 finely chopped stalks of celery. Sauté for another 3-4 minutes until the vegetables begin to soften.
3. Brown the Ground Beef:
Add 450g of ground beef to the skillet. Break the meat apart with a spatula as it cooks, ensuring that it’s evenly browned. This should take about 5-7 minutes.
Season the beef with salt, black pepper, and 1/2 tsp smoked paprika.
Continue to cook the beef until fully browned and no longer pink. Drain any excess fat from the skillet.
4. Add Vegetables:
Stir in 1 diced zucchini and 150g halved cherry tomatoes.
Cook the vegetables with the beef for another 3-5 minutes until they soften and release some of their juices.
Taste the mixture and adjust the seasoning with more salt and pepper if needed.
5. Thicken the Mixture:
Sprinkle 28g of flour over the beef and vegetable mixture, stirring well to combine.
Slowly pour in 1/2 cup of water or beef broth, stirring continuously until the mixture thickens and forms a rich sauce. This should take about 2-3 minutes.
Let it simmer for a couple of minutes to allow the flavors to meld together.
6. Assemble the Casserole:
Preheat your oven to 200°C (390°F).
Spread the beef and vegetable mixture evenly in the bottom of a baking dish.
Layer the mashed potatoes on top of the beef mixture, spreading it out evenly with a spatula or spoon.
Sprinkle the shredded 113g mozzarella cheese over the mashed potatoes.
7. Bake the Casserole:
Place the casserole in the preheated oven and bake for 15-20 minutes until the cheese is melted and golden brown.
For an extra crispy top, you can broil the casserole for an additional 2-3 minutes after baking.
8. Garnish and Serve:
Remove the casserole from the oven and let it cool slightly before serving.
Garnish with freshly chopped dill for added flavor and color.
Serve hot and enjoy!
Cooking Tips:
Vegetable Variations: You can add other vegetables like peas, corn, or bell peppers for extra flavor and nutrition. Feel free to customize it based on what’s in your fridge.
Make it Ahead: This casserole can be prepared ahead of time. Simply assemble it, cover it with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to eat, bake it as instructed.
Cheese Substitutions: While mozzarella provides a creamy, melty topping, you can use other cheeses like cheddar or gouda for a sharper flavor.
For Extra Flavor: Add a dash of Worcestershire sauce or soy sauce to the beef mixture for an added umami kick.
Potato Texture: For the mashed potatoes, you can make them smooth or slightly chunky, depending on your preference. A potato masher or ricer will give the best texture.
Nutritional Information (per serving, approximate):
Calories: 450 kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Fiber: 5g
Vitamin C: 40% DV (from vegetables)
Calcium: 20% DV (from cheese)
(Note: Nutritional values are estimates and will vary based on the specific ingredients and portion sizes used.)
FAQs:
1. Can I make this casserole ahead of time?
Yes, this casserole is great for meal prep! You can assemble it a day in advance, cover it with plastic wrap or foil, and store it in the refrigerator. When ready to eat, simply bake it in the oven.
2. Can I freeze this casserole?
Yes, you can freeze the casserole before or after baking. To freeze before baking, assemble the casserole, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. If freezing after baking, let the casserole cool completely, then wrap it tightly and freeze.
3. What can I serve this casserole with?
This casserole is quite filling on its own, but you can serve it with a simple side salad or steamed green vegetables like broccoli or green beans for added nutrition.
4. Can I use a different type of meat?
Absolutely! This recipe works well with ground turkey, chicken, or even lamb if you prefer. For a vegetarian option, substitute the meat with lentils or plant-based ground meat.
5. Can I make this casserole dairy-free?
Yes, you can make this casserole dairy-free by using dairy-free butter and cheese alternatives for the mashed potatoes and topping.
Conclusion:
This Hearty Ground Beef and Vegetable Casserole with Mashed Potatoes is the perfect family-friendly meal, offering layers of rich flavors and textures. The savory beef mixture combined with the creamy mashed potatoes and melted mozzarella cheese creates a comforting dish that will leave everyone satisfied. Whether you’re making it for a weekday dinner or prepping it for future meals, this casserole is easy to customize and guaranteed to become a household favorite. Pair it with a fresh salad or steamed veggies for a balanced meal. Enjoy!
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