Description
A comforting casserole combining creamy mashed potatoes, seasoned beef, and crunchy cornflake topping.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 3/4 cup sour cream
- 1/3 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups cornflakes, lightly crushed
- 2 tablespoons melted butter
- 1/2 cup shredded cheddar cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Prepare your 9×13-inch baking dish by greasing it with butter.
- Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain thoroughly.
- Mash the drained potatoes with butter, sour cream, whole milk, cheese, garlic powder, salt, and pepper until smooth.
- Cook the ground beef or lamb in a skillet over medium heat until browned, then drain fat.
- Add onion and garlic, sauté until softened, about 3 minutes.
- Incorporate frozen vegetables, tomato paste, Worcestershire sauce, broth, thyme, rosemary, salt, and pepper. Simmer for 5 minutes.
- Layer the meat mixture in the baking dish, then spread the mashed potatoes on top.
- Add crushed cornflakes mixed with melted butter and top with remaining cheese.
- Bake for 30-35 minutes until golden brown and bubbling.
- Let rest for about 10 minutes before serving.
Notes
You can prepare the casserole ahead of time and bake just before serving. Customize the protein and vegetables to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg