Savory Beef and Potato Bake

Description

The Savory Beef and Potato Bake embodies the comfort of home cooking with its rich beef filling and smooth, creamy topping of mashed potatoes and melted cheese. Ideal for both family dinners and special occasions, this dish is a flavorful twist on the classic cottage pie, offering robust flavors and a satisfying texture contrast.

Ingredients

For the Mashed Potatoes:

• 2 1/2 pounds russet potatoes, peeled and diced into 1-inch cubes
• 1/2 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 cup parmesan cheese
• 1 3/4 teaspoon salt (divided use)
• 1/4 teaspoon pepper
• 1/2 cup cheddar cheese for topping

For the Beef Filling:

• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup onion, diced into 1/2-inch pieces
• 1 cup carrots, diced into 1/2-inch pieces
• 2 cloves garlic, minced
• 1/4 cup flour (gluten-free if preferred)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 1/2 cups beef broth
• 1 teaspoon thyme (or 1/4 teaspoon dried)
• 1 teaspoon rosemary (or 1/4 teaspoon dried)
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas

Step-by-step Directions

1. Make the Mashed Potatoes

1. Add the diced potatoes to a pot, covering them with cold water by 2 inches. Bring to a boil, then reduce heat. Add a teaspoon of salt, and simmer until potatoes are tender, about 12-15 minutes.
2. Drain the potatoes well and return them to the pot. Cover with a lid and let them steam for 5-7 minutes.
3. Stir in the sour cream, milk, butter, parmesan, remaining salt, and pepper. Mash until smooth. Check seasoning and adjust if needed. Set aside.

2. Prepare the Beef Layer

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat a skillet over medium heat. Cook the ground beef, salt, pepper, carrots, and onion until the meat is no longer pink. Drain excess fat, leaving about 1/4 cup in the pan.
3. Add garlic, tomato paste, Worcestershire sauce, and flour. Cook for 1 minute until flour is not raw.
4. Pour in beef broth, and add thyme and rosemary. Simmer until the mixture thickens slightly, about 8 minutes.
5. Stir in corn and peas. Move mixture to an oven-safe dish if necessary.
6. Top with mashed potatoes, spreading evenly. Sprinkle with cheddar cheese.
7. Bake for 35 minutes or until bubbling and the edges begin to brown.

Servings & Preparation Time

• Servings: 6-8
• Preparation Time: 30 minutes
• Cooking Time: Approximately 50 minutes

Tips for Storage & Reheating

• Refrigerate leftovers within 2 hours of cooking, covered, for up to 3 days.
• Reheat in the oven at 350 degrees Fahrenheit until heated through, about 20 minutes.
• Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

The Savory Beef and Potato Bake is a quintessential dish that brings warmth and joy to the dinner table. With its rich layers of flavor and hearty ingredients, it stands out as a staple recipe that you can return to time after time. Whether you are feeding a crowd or looking for fulfilling leftovers, this dish covers all bases, providing taste, convenience, and comfort.

Savory Beef and Potato Bake

---

• Author: Dulcia
• Total Time: 6 minute
• Yield: 6-8 1x

Print Recipe

Pin Recipe

Description

The Savory Beef and Potato Bake embodies the comfort of home cooking with its rich beef filling and smooth, creamy topping of mashed potatoes and melted cheese. Ideal for both family dinners and special occasions, this dish is a flavorful twist on the classic cottage pie, offering robust flavors and a satisfying texture contrast.

---

Ingredients

Scale 1x2x3x

• 2 1/2 pounds russet potatoes, peeled and diced into 1-inch cubes
• 1/2 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 cup parmesan cheese
• 1 3/4 teaspoon salt (divided use)
• 1/4 teaspoon pepper
• 1/2 cup cheddar cheese for topping
• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup onion, diced into 1/2-inch pieces
• 1 cup carrots, diced into 1/2-inch pieces
• 2 cloves garlic, minced
• 1/4 cup flour (gluten-free if preferred)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 1/2 cups beef broth
• 1 teaspoon thyme (or 1/4 teaspoon dried)
• 1 teaspoon rosemary (or 1/4 teaspoon dried)
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas

---

Instructions

1. Add the diced potatoes to a pot, covering them with cold water by 2 inches. Bring to a boil, then reduce heat. Add a teaspoon of salt, and simmer until potatoes are tender, about 12-15 minutes.
2. Drain the potatoes well and return them to the pot. Cover with a lid and let them steam for 5-7 minutes.
3. Stir in the sour cream, milk, butter, parmesan, remaining salt, and pepper. Mash until smooth. Check seasoning and adjust if needed. Set aside.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Heat a skillet over medium heat. Cook the ground beef, salt, pepper, carrots, and onion until the meat is no longer pink. Drain excess fat, leaving about 1/4 cup in the pan.
6. Add garlic, tomato paste, Worcestershire sauce, and flour. Cook for 1 minute until flour is not raw.
7. Pour in beef broth, and add thyme and rosemary. Simmer until the mixture thickens slightly, about 8 minutes.
8. Stir in corn and peas. Move mixture to an oven-safe dish if necessary.
9. Top with mashed potatoes, spreading evenly. Sprinkle with cheddar cheese.
10. Bake for 35 minutes or until bubbling and the edges begin to brown.

• Prep Time: 30 minutes
• Cook Time: Approximately 50 minutes