Potato Topped Casserole
Savor the ultimate comfort food with this hearty Potato Topped Casserole, a deliciously satisfying blend of creamy mashed potatoes, savory ground beef or turkey, and a medley of tender vegetables topped with melted cheddar cheese. Perfect for a family dinner or meal prep, this casserole features a golden, cheesy crust atop layers of seasoned meat and aromatic veggies, including carrots, celery, and peas, all bound together with a rich tomato and broth base. Ready in just over an hour, this recipe combines simple ingredients with classic flavors for a dish that’s as wholesome as it is flavorful. Serve it hot with a sprinkle of fresh parsley for a crowd-pleasing meal that's easy to make and incredibly comforting. Keywords: potato topped casserole, easy comfort food, mashed potatoes, ground beef casserole, cheesy casserole recipe.
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Recipe Information
Ingredients
- 6 large russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cups whole milk
- 2 teaspoons salt
- 1 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound ground beef or turkey
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 0.5 cups frozen peas
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Peel and dice the potatoes into large chunks. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender.
While the potatoes cook, preheat your oven to 375°F (190°C).
Drain the potatoes and transfer them back to the pot. Add 4 tablespoons of unsalted butter, 0.5 cups whole milk, 1 teaspoon salt, and 0.5 teaspoons black pepper. Mash until smooth and creamy. Set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Add 1 pound ground beef (or turkey) to the skillet. Break it up with a wooden spoon and cook until browned, about 6-8 minutes.
Stir in the minced garlic (2 cloves) and 2 tablespoons tomato paste. Cook for another 2 minutes.
Pour in 1 cup of beef or chicken broth and bring to a simmer. Allow the mixture to cook for 5-7 minutes, until slightly thickened. Stir in the frozen peas and season with 1 teaspoon salt and 0.5 teaspoons black pepper.
Transfer the meat and vegetable mixture into a 9x13-inch baking dish and spread it out evenly.
Top the mixture with the mashed potatoes, spreading them out to cover the filling completely. Use the back of a spoon to create decorative swirls or lines, if desired.
Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
Place the casserole in the oven and bake for 25-30 minutes, or until the cheese is melted and golden and the filling is bubbling.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Sprinkle with fresh parsley for garnish and serve hot.
Nutrition Facts
Calories |
4322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 7249 mg | 315% | |
| Total Carbohydrate | 458.6 g | 167% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 50.4 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1556 mg | 120% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 13396 mg | 285% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
