Description
This Mashed Potato Casserole is a comforting and hearty dish featuring creamy mashed potatoes layered with seasoned ground beef, topped with crispy bacon and melted cheddar cheese. Perfect for family dinners, this casserole combines rich flavors and a satisfying texture that will please any crowd.
Ingredients
Scale
Potatoes & 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
- 1 cup cheddar cheese, shredded
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 & Garnish
- 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 is about 10 cm (4″) above them. Add 1 tbsp kosher salt, bring to a boil over high heat, then reduce to a rapid simmer. Cook for about 15 minutes or until the potatoes are very soft. Drain well and return the potatoes to the pot. Let them 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, 1 tsp salt, 1 tsp paprika, ½ tsp black pepper, and minced garlic. Cook, breaking up the meat until browned and fully cooked. Remove from heat and set aside.
- Mash the potatoes: Add the milk, butter, and sour cream to the drained potatoes. Mash well until completely smooth and creamy. Avoid using a food processor or blender to keep the texture fluffy and prevent the potatoes from becoming 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. Layer the cooked ground beef over the potatoes 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. Remove the foil and continue baking for another 10 minutes or until the cheese topping is bubbly and turns golden brown.
- Finish and serve: Remove the casserole from the oven and sprinkle the finely sliced green onions over the top. Let it sit for a few minutes to cool slightly before serving warm. The casserole will remain warm for about 20 minutes thanks to the cheese layer.
Notes
- Use starchy potatoes like Russets for the best creamy mash.
- Do not overwork the potatoes to avoid a gluey texture.
- Leftovers can be refrigerated and reheated in the oven for best results.
- Bacon can be substituted with smoked ham or omitted for a milder flavor.
