Serbian Ground Beef Veggie and Potato Bake
Dive into the comforting flavors of the **Serbian Ground Beef Veggie and Potato Bake**, a hearty and wholesome dish perfect for family dinners or gatherings. This layered casserole combines seasoned ground beef, tender potatoes, and vibrant vegetables like carrots, red bell pepper, and onion, all baked to perfection in a savory milk-and-egg custard. Enhanced with aromatic spices such as paprika and oregano, and enriched with tomato paste for a touch of tanginess, this recipe strikes the perfect balance between simplicity and depth of flavor. With its golden, crispy topping and rich, satisfying layers, this baked dish not only appeals to the palate but also offers a convenient make-ahead meal option. Serve it warm, garnished with fresh parsley, and let this traditional Balkan-inspired recipe become a comforting centerpiece at your table. Ideal for SEO with keywords like "ground beef casserole," "potato bake recipe," "Serbian dinner ideas," and "easy layered bake."
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Recipe Information
Ingredients
- 500 g ground beef
- 4 medium potatoes
- 2 medium carrots
- 1 large onion
- 1 large red bell pepper
- 2 tablespoons tomato paste
- 3 cloves garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 240 ml water
- 200 ml milk
- 2 large eggs
- 2 tablespoons parsley
Instructions
Preheat the oven to 200°C (390°F).
Peel and thinly slice the potatoes and set aside in cold water to prevent browning.
Finely chop the onion, garlic, red bell pepper, and carrots.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant, about 2-3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Stir in the carrots, red bell pepper, paprika, oregano, 1 teaspoon of salt, and black pepper. Cook for another 5 minutes until the vegetables soften.
Mix in the tomato paste and water, and simmer for 7-10 minutes until the mixture thickens slightly. Remove from heat and sprinkle with chopped parsley.
Grease a large baking dish with 1 tablespoon of olive oil. Drain the potatoes and arrange half the slices in an even layer at the bottom of the dish.
Spread the ground beef mixture evenly over the potatoes.
Top with the remaining sliced potatoes, arranging them to cover the filling completely.
In a bowl, whisk together the milk, eggs, and 0.5 teaspoon of salt. Pour this mixture evenly over the layered potatoes.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
Let the bake rest for 10 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 4312 mg | 187% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 45.2 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 648 mg | 50% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 7494 mg | 159% | |
*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.
