Beef and Potato Casserole
A meat and potato casserole with sauteed onions, carrots and cheese. Seasoned to perfection. For a warm and comforting meal, try this beef and potato casserole!
Servings 4 -8
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion , chopped
- 1 large carrot , diced
- 2 tablespoons tomato puree or 1 tablespoon ketchup
- 1 1/2 cups boiling beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon leaves of fresh thyme
- salt , to taste
- pepper , to taste
- 3 medium (1 pound) potatoes
- 1/2 tablespoon parsley
- 1 1/2 tablespoons cream cheese or sour cream - optional
- 3 - 3 1/2 tablespoons milk
- 1/2 tablespoon butter
- 1/2 cup (2 oz) grated Cheddar cheese or your choice cheese
- salt and pepper to taste
Meat: In a large skillet heat oil over medium heat and sauté onions. Add carrots and stir often, for 5 minutes. Add ground beef, increase the heat and stir fry for 5 minutes. Stir in tomato puree or ketchup and fry for 1 minute, then add the hot broth and Worcestershire sauce . Bring to a boil, cover, reduce heat and simmer for 20 minutes covered. Remove the cover and cook for 7 - 10 minutes until most of the liquid has evaporated. Add thyme, season with salt and black pepper. Put into a 2 quart ovenproof casserole dish.
Mashed: In a medium saucepan, boil water and a pinch of salt. Peel potatoes and diced into halves then place into boiling water. Add to pot, cover with cold water, add salt and bring to a boil. Cook covered for 15 minutes, until the vegetables are soft. Strain potatoes then bring to a bowl. Add milk, butter, cream cheese, salt and pepper. Mash potatoes until fluffy.
Preheat the oven to 350 degrees F. In the same 2 quart casserole dish, add the potatoes on top of the beef. Sprinkle cheese on top of potatoes. Bake for 25 minutes until the top is golden brown.